Name: Crab and Mizuna Salad
Total time: PLACEHOLDER
Ingredients: 12 ounces lump crabmeat, picked over for shells; ½ cup mayonnaise; 2 scallions, white parts minced, green parts sliced thin; 2 tablespoons minced fresh shiso; 2 tablespoons unseasoned rice vinegar, divided; 4 teaspoons minced pickled ginger; 2 teaspoons wasabi paste, divided; ¼ cup extra-virgin olive oil; ¼ teaspoon table salt; 8 ounces (8 cups) mizuna or baby arugula; 1 cup recipe

Why This Recipe Works

Mayonnaise gave us the expected tangy richness, but we punched up its flavor with minced pickled ginger, a bit of wasabi paste, and scallion greens. Shiso leaves, whose bold, almost indescribable flavor combines hints of mint, cilantro, basil, and tarragon, completed our crab component. For our leafy greens, mizuna, a Japanese mustard green, was perfect. We stirred more wasabi into a simple vinaigrette of olive oil, scallion whites, and rice vinegar, and for a little more crunch, we turned to our recipe for pickled daikon and carrot.

Before You Begin

Note that this recipe uses unseasoned rice vinegar; we don't recommend using seasoned rice vinegar in its place.

Instructions

Press crab dry with paper towels, then toss gently with mayonnaise, scallion greens, shiso, 2 teaspoons vinegar, pickled ginger, and ½ teaspoon wasabi in bowl; season with salt to taste. Whisk oil, salt, scallion whites, remaining 4 teaspoons vinegar, and remaining 1½ teaspoons wasabi together large bowl. Add mizuna and Quick Pickled Daikon Radish and Carrot and toss gently to combine, then divide among individual plates. Serve, topping individual portions with crab mixture.