Crab and Mizuna Salad

Name: Crab and Mizuna Salad
Ingredients: 12 ounces, lump crabmeat, picked over for shells; ½ cup, mayonnaise; 2 , scallions, white parts minced, green parts sliced thin; 2 tablespoons, minced fresh shiso; 2 tablespoons, unseasoned rice vinegar, divided; 4 teaspoons minced, pickled ginger; 2 teaspoons, wasabi paste, divided; ¼ cup, extra-virgin olive oil; ¼ teaspoon, table salt; 8 ounces (8 cups), mizuna or baby arugula; 1 cup, recipe

Main Courses
Vegetables
Fish & Seafood
Salads

By Sara Mayer

We wanted to add peppery heat to the sweet meat of a crab salad. We decided to collect some Japanese ingredients—mizuna, shiso, pickled ginger, and wasabi—that would bring bite and texture.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES 4

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

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