Crab-and-Avocado Salad with Ginger Vinaigrette

Ingredients

• 2  avocados diced ripe
• 0.3 cup cooking oil 
• 2 teaspoons ginger fresh chopped
• 2 teaspoons juice of lemon 
• 0.5  lemon zest grated
• 0.5 pound lump crab meat 
• 1.5 tablespoons rice-wine vinegar 
• 0.8 pound romaine lettuce ( 2 quarts)
• 0.5 teaspoon salt 
• 2  scallions including tops green chopped
• 1 teaspoon soya sauce 
• 2 quarts watercress 

Equipment

• bowl
• blender

Directions

1. In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop.
2. Add the oil and puree until smooth.
3. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
4. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
5. Wine Recommendation: Avocados are so rich it can be hard to find a wine to match. Opt for contrast instead by using a crisp Italian white wine such as Soave or Orvieto. Its fresh but neutral flavors will stand back and let the salad shine.
6. Notes: Wait until you're ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.