Name: Melon Seafood Salad
Ingredients: 1 lb Fresh lump crabmeat; picked over to; Remove any cartilage; 1 3/4 c Cantaloupe balls; 2 c Watermelon balls; 1 c Seeded; 1/4"-diced plum tomatoes; 1 1/2 ts Finely minced fresh ginger; 3 tb Fresh orange juice; 1 tb Vinegar; 1/2 ts Dijon mustard; Salt; to taste; Freshly ground black pepper; to taste; 1/4 c Extra-virgin olive oil; 1/2 ts Finely grated orange zest; 2 tb Chopped fresh basil leaves; 2 Red radicchio lettuce heads; leaves rinsed,; And patted dry

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Garden1	6	servings

INGREDIENTS

1	lb	Fresh lump crabmeat; picked over to
		Remove any cartilage
1 3/4	c	Cantaloupe balls
2	c	Watermelon balls
1	c	Seeded; 1/4"-diced plum tomatoes
1 1/2	ts	Finely minced fresh ginger
3	tb	Fresh orange juice
1	tb	Vinegar
1/2	ts	Dijon mustard
		Salt; to taste
		Freshly ground black pepper; to taste
1/4	c	Extra-virgin olive oil
1/2	ts	Finely grated orange zest
2	tb	Chopped fresh basil leaves
2		Red radicchio lettuce heads; leaves rinsed,
		And patted dry

INSTRUCTIONS

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. Serves 6.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 126
Formatted for MasterCook by Nancy Berry - [email protected]
Converted by MM_Buster v2.0l.

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