It's a pink crab Caesar
with a blood orange dressing and pumpernickel croutons
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The Spooky Season is upon us! And to get in the Halloween spirt, I'm giving you a dressed up Caesar salad. This version is pink (clearly) has lots of lump crabmeat, dark pumpernickel croutons and a slight twist on a classic Caesar dressing. I swapped in blood orange juice for the traditional lemon. It’s delicious. And while the pink lettuce is gorgeous, you can certainly sub in any other leafy veg you want. Radicchio, butter lettuce or just classic romaine all work perfectly here.
The dressing for this is very similar to my standard caesar dressing. I subbed in blood orange for the lemon, cause I had it, plus I wanted to keep with the whole pink/red theme. Use this recipe as a general framework and sub in whatever citrus you have, or can get ahold of. Same goes for the bread and crab, just use whatever bread and protein you want. Chicken, shrimp, canned tuna, boiled eggs, giant beans, go wild!
Ok, now onto the recipe…
Ingredients
The Dressing
1 clove Garlic Crushed
1-2 Anchovies or a few Dashes of Worcestershire
1/2 Blood Orange juiced
1/2 tsp Dijon Mustard
1/4 C Olive Oil
1/4 C Parmesan Grated
The Croutons
2 C Pumpernickel Bread Torn Into Bite Sized Chunks.
Olive Oil
The Salad
Parmigiano-Reggiano Shaving. As much as you want. I want a lot.
1-2 C Lump Crabmeat
1-2 heads Pink Radicchio
Instructions
To make the dressing combine garlic, anchovy, blood orange juice and mustard into a food processor or blender. I typically use an immersion blender for this. You can also certainly just mix it all up in a bowl too, use what ya got. Drizzle in oil while blending, or whisking to get an emulsified dressing. Stir in your grated cheese and season with salt and pepper.
To make the croutons arrange your torn bread chunks in a single layer on a sheet tray, toss with a generous drizzle of oil, and season with salt and pepper. Bake at 300°F (150°C) till they are nice and crispy, tossing and testing for crispiness every 5 mins or so.
When you’re ready to eat you can arrange your radicchio on a large chilled platter. Scatter generously with your crab meat, croutons and shave over plenty of Parmigiano. Drizzle over your dressing, some more fresh pepper and eat up!
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Looks amazing!!!!