King Crab with Celeriac, Apple, and Beet Salad

3162_041808_crabsalad_l

Ingredients in this Recipe

1 cup freshly squeeze orange juice
1 medium yellow beet, trimmed
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
14 ounces crab meat, from about 2 king crab legs, cut into 2 inch pieces
2 Granny Smith apples, peeled and cut into 1 1/2 by 1/8 inch pieces
3 tablespoons olive oil
Coarse salt and freshly ground pepper
Mache, for garnish
Peel from 1/2 orange, pith removed, and thinly sliced

Recipe Preparation

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