Want a meal that’s simple, delicious, easy to make meal that will leave you feeling satiated? This gorgeous meal will surely make the crowds, or your household go wild.
Santa Barbara Local Crab & Blood Orange Salad
2 large heads Butter Lettuce, washed, dried & torn 1 lb. Crab Meat, picked over 4 Blood Oranges, peel & pith cut off, sections gently cut out
2 ripe Avocados
Blood Orange Vinaigrette
2 tsp. Blood Orange Zest (zest them first then juice um)
1 cup fresh squeezed Blood Orange Juice ½ cup Rice Wine Vinegar
¼ cup frozen Orange Juice concentrate
¼ cup local Honey
2 tbs. Dijon Mustard
1 tsp. All Spice
1 tsp. Salt
½ tsp. Pepper
1 1/3 cup Vegetable Oil
Put all the ingredients in a blender and emulsify for several minutes. Boom! Dressing complete! Now, just toss the Butter Lettuce with the Blood Orange Vinaigrette and top with Crab, Orange Sections and Avocado slices. Season lightly with Salt & Pepper.
Delicious Recipe by Executive Chef Lynette La Mere