December 19, 2016

Chef Drew’s Winter Recipe


At Mixt HQ, we’re excited to bring the freshness of the sea to a winter salad. With its combination of salty, rich, and acidic notes, this salad is a great way to celebrate the season.

Passion // Crab and Citrus Salad (serves 4)


1/4 cup fresh orange juice

1/4 cup extra virgin olive oil

2 tablespoons champagne vinegar

1 teaspoon fresh lemon juice

1 tablespoon agave nectar

salt and ground black pepper


2 heads butter lettuce

1/2 pound fresh crabmeat

1 bunch of chives, chopping

1 bunch red radishes, sliced

2 avocados, peeled, seeded, and sliced

2 cara cara oranges, peeled and sliced

1 grapefruit, peeled, seeded, and sliced

salt and freshly ground black pepper


To make the dressing, place the orange juice, vinegar, olive oil, and agave in a blender and blend until incorporated. Season with salt and pepper.

Remove the outside leaves of the lettuce, then separate the remaining leaves. Squeeze any excess water out of the crabmeat.

For each serving, combine the leaves from half of a head of lettuce with 1 tablespoon chives, 10 radish slices, 6 avocado slices, 8 orange slices, and 6 grapefruit slices. Toss gently with 1 1/2 tablespoons of the dressing and season with salt and pepper. Arrange on a plate and top each serving with one-fourth of the crabmeat.

Recipe from Mixt Salads: A Chef’s Bold Creations by Andrew Swallow and Ann Volkwein.