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Melon Seafood Salad With Chive and Cheddar Biscuit
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Ingredients:
1 lb. fresh lump crabmeat, picked over to remove any cartilage
1 3/4 cups cantaloupe balls
2 cups watermelon balls
1 cup seeded and diced (1/4") plum tomatoes
1-1/2 tsp. finely minced fresh ginger
3 Tbs. fresh orange juice
1 Tbs. vinegar
1/2 tsp. Dijon mustard
Salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil
1/2 tsp. finely grated orange zest
2 Tbs. chopped fresh basil leaves
2 heads red radicchio lettuce, leaves rinsed and patted dry
Preparation:
Place the crabmeat, cantaloupe, watermelon, tomatoes and ginger in a large bowl. Gently toss together with a rubber spatula. Set aside.
Combine the orange juice, vinegar, mustard, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture has thickened slightly. Stir in the orange zest. Shortly before serving, toss the dressing and the basil with the crabmeat mixture. Serve on a decorative platter surrounded by radicchio leaves.
Yield: 6 servings
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