Best Peach And Crab Salad With Mesclun And Herbs Recipes

Peach and Crab Salad With Mesclun and Herbs image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 14

1/2 cup fresh orange juice (from 2 oranges)
1/2 cup sugar
3 tablespoons coarsely ground coriander
1/2 cup fresh lime juice (from 4 limes)
3 peaches, pitted and sliced into 1/2-inch wedges
1 Thai red chile, seeded and thinly sliced
1 shallot, minced
1 teaspoon fresh mint, cut into strips, plus 1 tablespoon mint leaves
1 cup fresh jumbo lump crabmeat (about 5 ounces)
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
3 cups mesclun
1/4 cup torn fresh Thai, purple, or regular basil
1 baguette, sliced and toasted

Steps:

Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.
Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.
Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette.

Lemon and Herb Chicken With Peach and Prosciutto Salad image

Provided by ImPat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

6 (125 g) boneless skinless chicken breasts (trimmed of fat)
125 ml white wine (1/2 cup)
2 tablespoons lemon juice (fresh)
1 teaspoon olive oil (extra virgin)
2 garlic cloves (minced)
2 teaspoons coarse grain mustard (or gluten free wholegrain mustard)
2 tablespoons parsley (or tarragon chopped)
1 lemon (skin peeled into long thin strips, use a vegetable peeler)
cooking spray
9 peaches (cut into thin wedges)
1 small red onion (halved and thinly sliced)
1 bunch basil (leaves picked and torn if large)
80 g baby salad leaves (4 cups)
8 bocconcini (baby halved or torn)
2 slices prosciutto (thin and cut into thin strips)
1 1/2 tablespoons red wine vinegar
1 teaspoon olive oil (extra virgin)
2 teaspoons Dijon mustard (or gluten free dijon mustard)
ground black pepper (freshly, to taste)

Steps:

Put the chicken fillets in a shallow glass or ceramic dish.
Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
Drain chicken fillets from the marinade, reserving marinade.
Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
Divide the chicken between plates.
Drizzle dressing over salad and toss and then serve with the chicken.

Lemony

Provided by Justin Chapple

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup plus 2 tablespoons mayonnaise
2 1/2 tablespoons fresh lemon juice
1 pound flake-style imitation crabmeat, torn into bite-size pieces (see Cook's Note)
1 large celery rib, finely chopped
Kosher salt and freshly ground black pepper
1/3 cup chopped chives
1/4 cup tender celery leaves (from the inner stalks)
8 ounces kettle-cooked potato chips
Old Bay or other seafood seasoning, for sprinkling
2 tablespoons unsalted butter
4 top-split hot dog buns
5 ounces mesclun
2 tablespoons extra-virgin olive oil

Steps:

Position a rack in the center of the oven and preheat to 375 degrees F. Preheat a griddle or large skillet to medium heat.
In a large bowl, mix the mayonnaise with 1 1/2 tablespoons of the lemon juice. Add the crabmeat and chopped celery and mix well. Season with salt and pepper and mix again. Fold in the chives and celery leaves. Refrigerate or set over ice while you prepare the chips, buns and mesclun salad.
Spread the chips on a large rimmed baking sheet. Bake on the center rack until hot, 4 to 6 minutes. Remove from the oven and sprinkle generously with Old Bay seasoning.
Meanwhile, melt the butter on the griddle or in the skillet. Working in batches if necessary, carefully open the buns and cook them split-side down until golden, 1 to 2 minutes. Transfer to plates or a platter.
In another large bowl, toss the mesclun with the olive oil and the remaining 1 tablespoon of lemon juice; season with salt and pepper.
Fill the toasted buns with the crab salad. Serve with the chips and mesclun salad.