In a change from the usual Chicken Caesar Salad, this week I tried the Crab Salad with Caesar Vinaigrette from Food & Wine. I’m presuming that the jumbo lump crabmeat would be best fresh in this recipe, but as I was unable to get fresh crab, I used tinned.
Anchovies, Garlic, Red Wine Vinegar, Dijon Mustard, Worcestershire Sauce, Olive Oil, Parmesan, Lump Crabmeat, Chives, Tarragon, Roasted Red Pepper, Romaine Lettuce. 6/10
Level of difficulty
The recipe is very easy, nothing more difficult is required than mixing. 8/10
Time taken to prepare
There’s no cooking required, so the recipe takes only a short while to pull together. 8/10
This dish was different to a traditional caesar salad and the crab made a delicious change to the usual chicken. I was unable to get white anchovies, but I’m not sure whether it would have made any difference to the flavour. The vinaigrette was tasty and had subtle hints of caesar, but that was about as close to a caesar as this salad got. The roasted red peppers had a lovely sweet flavour. 7/10
This was an enjoyable salad in itself and the peppers added a great flavour. 7.25/10