Title: Melon Seafood Salad
Categories: Garden1
Yield: 6 servings

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

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 - cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.