Ingredients
- 2 teaspoons chopped fresh ginger
- Grated zest of 1/2 lemon
- 2 teaspoons lemon juice
- 1 1/2 tablespoons white- or rice-wine vinegar
- 2 scallions including green tops, chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/3 cup cooking oil
- 3/4 pound watercress, tough stems removed (about 2 quarts)
- 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
- 2 ripe avocados, preferably Haas, diced
- 1/2 pound lump crabmeat, picked free of shell
Description
Food & Wine
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