Crab and Shrimp Salad with Avocado and Oranges
1 small red onion
1/4 cup red wine vinegar
Large pinch each kosher salt, sugar
12-18 large shrimp
2 large navel oranges
1 tablespoon sherry vinegar
1/2 tablespoon fresh lemon juice, or to taste
Salt, ground white pepper
6 tablespoons extra-virgin olive oil
2 bunches watercress, tough stems removed
1 head red leaf lettuce, leaves torn
8-12 ounces cooked crabmeat
1 large ripe avocado, peeled and diced
1. Cut the onion crosswise into 1/8-inch thick slices. Toss with red wine vinegar, sugar and salt. Let stand 30 minutes to soften and mellow the onion. Drain and set aside.
2. Place the shrimp in a steamer over boiling water, cover, reduce heat and steam until the shrimp are evenly pink, about 2 minutes. Remove from heat and let cool. Peel and devein the shrimp, leaving tails intact if desired.
3. Grate zest of 1 orange. Use a knife to peel and segment both oranges, catching and reserving the juices.
4. Make a dressing by whisking together the sherry vinegar, lemon juice, 1 tablespoon reserved orange juice, and salt and pepper to taste. Add oil in a thin stream, whisking constantly until smooth. Taste and adjust the seasoning if needed.
5. In a large bowl, combine the watercress
-- Georgeanne Brennan, "Williams-Sonoma Salad of the Day" (Weldon Owen, $34.95, 304 pages)