Citrus Crab & Burrata Salad with Orange Champagne Vinaigrette

Serves: 4 | Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes

Ingredients

For the Salad

• 12 oz (340 g) fresh lump crab meat

• 8 oz (225 g) burrata cheese, torn into pieces

• 2 oranges, peeled and segmented

• 2 mandarins or clementines, segmented

• 2 cups baby arugula

• ½ cup microgreens

• 1 small avocado, diced (optional)

• Fresh cracked black pepper

• Flaky sea salt

For the Orange Champagne Vinaigrette

• 3 tbsp fresh orange juice

• 1 tbsp lemon juice

• 1 tbsp champagne vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• ¼ cup extra virgin olive oil

• 1 tsp finely grated orange zest

• Salt, to taste

• Fresh black pepper, to taste

Optional Garnishes

• Fresh chives, finely chopped

• Edible flowers

• Micro basil

• Fresh dill

• Extra orange zest

• Flaky sea salt

Instructions

Step 1 – Prepare the Citrus

1. Peel the oranges and mandarins, removing all the white pith.

2. Carefully cut between the membranes to release clean citrus segments.

3. Reserve any juice for the vinaigrette.

Step 2 – Make the Vinaigrette

In a small bowl whisk together:

• Orange juice

• Lemon juice

• Champagne vinegar

• Dijon mustard

• Honey

• Orange zest

Slowly drizzle in the olive oil while whisking until smooth and emulsified.

Season with salt and black pepper.

Step 3 – Prepare the Crab

1. Gently inspect the crab meat for any shell fragments.

2. Lightly season with:

   • Pinch of sea salt

   • Fresh cracked pepper

   • 1 tablespoon vinaigrette

Mix gently to avoid breaking the delicate lumps.

Step 4 – Assemble

On a chilled serving plate:

1. Spoon a little vinaigrette onto the plate.

2. Arrange the arugula as the base.

3. Scatter the citrus segments around.

4. Add generous pieces of lump crab.

5. Tear the burrata into rustic pieces and place throughout.

6. Add avocado if using.

7. Top with microgreens.

Step 5 – Finish

• Drizzle generously with the remaining vinaigrette.

• Sprinkle with flaky sea salt.

• Add cracked black pepper.

• Garnish with edible flowers, fresh dill, chives, or micro basil.

• Finish with a little fresh orange zest.

Serve immediately.

Chef's Tips

• Use fresh lump crab meat for the sweetest flavor and best texture.

• Chill all ingredients before plating for a crisp, refreshing salad.

• Tear the burrata just before serving so its creamy center stays intact.

• Blood oranges or Cara Cara oranges make a beautiful seasonal variation.

• For extra richness, add toasted pistachios or Marcona almonds.

Estimated Nutrition (Per Serving)

• Calories: ~390 kcal

• Protein: 24 g

• Fat: 25 g

• Carbohydrates: 18 g

• Fiber: 4 g

• Sugar: 12 g

• Sodium: 520 mg

Serving Suggestion

This elegant Citrus Crab & Burrata Salad with Orange Champagne Vinaigrette balances sweet citrus, delicate crab, creamy burrata, and peppery arugula in a light, refreshing appetizer. Pair it with toasted sourdough or crostini and a chilled Sauvignon Blanc, Pinot Grigio, or sparkling wine for a refined restaurant-style starter.