- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Crisp greens, crunchy croutons, winter fruit, and fresh crabmeat make this salad a showstopper.
Ingredient:
- 14 ounces sourdough boule, cut into 1-inch cubes
- 1 cup plus 5 tablespoons canola oil, divided
- 4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, plus more for garnish
- 1/3 cup orange juice
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 6 anchovy fillets, mashed into a paste
- 3 large garlic cloves, grated
- 1 cup thinly sliced red onion
- 5 cups mizuna or arugula
- 4 cups cored and roughly chopped red and white Belgian endive (from 6 small heads)
- 1 Bosc pear, cored and thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley, plus whole leaves for garnish
- 2 tablespoons chopped fresh chives
- 1 1/2 pounds picked Dungeness crabmeat or lump crabmeat
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