Salad of Crab, Chives, Spinach and Mango

posted: 06/30/10
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Salad of Crab, Chives, Spinach and Mango

Take Home Chef, Episode 65: Anjali's Menu


  • 3 tablespoons/35 ml white wine vinegar
  • 1 tablespoon/15 ml fresh lemon juice
  • 1/3 cup/60 ml grapeseed oil
  • 2 tablespoons/25 ml extra virgin olive oil
  • 2 tablespoons/10 g thinly sliced fresh chives
  • Salt and freshly ground black pepper
  • 5 ounces/140 g baby spinach leaves
  • 1 head fris?e lettuce, cut into bite-size pieces
  • 1 large ripe mango (about 1 1/4 pounds/550 g), peeled, pitted, cut into bite-size cubes
  • One 1 1/2 -pound/680-g cooked Dungeness crab, cracked and meat removed from shells


  1. Whisk the vinegar and lemon juice in a medium bowl. Slowly add the grapeseed oil and extra virgin olive oil, constantly whisking until the mixture is well blended.
  2. Mix the chives into the dressing. Season to taste with salt and pepper. Toss the spinach leaves and fris?e leaves in a large bowl with enough dressing to coat. Season the salad to taste with salt and pepper.
  3. Divide the salad among 4 large serving plates. Scatter the mango cubes and crab meat over the salads and serve immediately.
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