Ingredients
- 1/2cup fresh carrot juice
- 1small shallot, minced
- 1tablespoon Champagne vinegar
- 1/4cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1tablespoon fresh lemon juice
- 2tablespoons finely chopped red onion
- 3/4pound lump crabmeat, picked over
- 1/2cup coarsely shredded sorrel leaves (2 ounces)
- 2ripe Hass avocados, peeled and cut into 1/2-inch dice
Description
Food & Wine
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