Peach And Crab Salad With Mesclun And Herbs Recipes

Steps:

• Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.
• Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.
• Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette.

Steps:

• Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
• In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.