Spirited Cooking: Crab And Citrus Salad With Verjus Vinaigrette Recipe

• 1/2 cup verjus
• 1/2 teaspoon pink peppercorn
• 1/2 teaspoon coriander seed
• 1 large clove garlic, smashed
• 4 tablespoons neutral-flavored olive oil
• Salt and Pepper to taste
• 2 medium fennel bulbs, trimmed, reserve some fronds
• 2 celery stalks, trimmed, reserve some celery leaves
• 1 grapefruit
• 3-4 medium oranges or blood oranges, or combination
• 8 ounces lump crab meat, picked over for shells

1. Place verjus, pink peppercorns, coriander, and garlic in small, heavy bottomed saucepan over medium-high heat. Simmer until reduced to 2 to 3 tablespoons. Strain liquid and discard solids. Slowly whisk oil into reduced verjus to create an emulsified vinaigrette. Season to taste with salt and pepper.
2. Cut ends off of grapefruit and oranges. Remove peels and white pith with a knife. Cut fruits into thin rounds, about 1/8" thick.
3. Using a mandoline, cut very thin slices of fennel and celery. Toss with half of vinaigrette until vegetables are well coated. Taste and add more salt accordingly. Let sit for 5 to 10 minutes, fennel and celery will soften slightly.
4. Divide dressed fennel and celery among plates. Top evenly with citrus and crab meat. Drizzle more vinaigrette over the top of each salad. Garnish with fennel fronds and celery leaves.

verjus, pink peppercorn, coriander seed, clove garlic, olive oil, salt, fennel bulbs, celery stalks, grapefruit, oranges, lump crab meat

Taken from www.seriouseats.com/recipes/2011/03/spirited-cooking-crab-citrus-salad-with-verjus-vinaigrette.html (may not work)