Recipe Spotlight: Responsible Choice Alaska Crab, Blood Orange & Farro Salad

With all the New Year’s resolutions being made to eat healthier in 2015, I wanted to share an idea for a healthy crab salad using farro and blood oranges. Farro is a pearled wheat product loaded with fiber and protein. It cooks like rice, but the texture is a bit chewier. Farro takes on flavors well, which makes it a nice variation to add to your diet. Using Hy-Vee Responsible Choice Alaska crab in this recipe makes you feel good about eating healthy and supporting healthy oceans.


Responsible Choice Alaska Crab, Blood Orange & Farro Salad

Serves 4 (1-1/2 cups each).

All you need:

For the vinaigrette:

Responsible Choice Alaska Crab, Blood Orange & Farro Salad

  • 1/2 cup blood orange juice (juiced from blood oranges used in salad)
  • 1 tbsp lime juice
  • 1 tsp black pepper
  • 2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1 tbsp minced fennel fronds
  • 1 tsbp stone-ground mustard
  • 1 tbsp honey or agave nectar
  • 1/4 cup Hy-Vee extra virgin olive oil

For the salad:

  • 1 cup Hy-Vee farro, cooked and cooled
  • 2 avocados, cubed
  • 1/4 bulb fennel, sliced thinly
  • 1/3 cup thinly sliced red onions
  • 1/2 diced red pepper
  • 1/4 cup minced parsley
  • Salt and black pepper, to taste
  • 2 cups cooked Responsible Choice Crab legs, picked from shell (6 to 8 legs)
  • 3 blood oranges, segments removed and set aside (save the pulp for the juice)
  • Mixed greens, for serving

All you do:

To make the vinaigrette:

  1. In a small bowl, add the orange juice, lime juice, black pepper, salt, red pepper flakes, fennel fronds, mustard and honey. Whisk in the olive oil to combine.

For the salad:

  1. In a larger bowl, add the farro, avocado, fennel, red onions, red pepper and parsley.
  2. Drizzle the vinaigrette over the farro and vegetables. Toss to combine. Season with salt and pepper.
  3. Add in the crab meat and orange segments. Gently mix to combine.
  4. Place a bed of mixed greens on each of four plates; top each with a mound of the salad mixture.

Author: Jessica Dolson

My name is Jessica Dolson, but you can call me Jess. I am a July 2012 graduate from IWCC Culinary Arts and Restaurant Management program. Since I can remember, I have had a passion for food. Growing up cooking and eating what we grew or raised made me realize how important it is for me to share that passion with others. My major focus being a chef is education, through holding classes, tasting events, wine dinners and live cooking demonstrations. It is very important to me to teach children and adults what they are eating and where their food comes from. I have learned to show people the nutritional differences between foods and show them a variety of ways to cook simple dishes, which results in families coming together and enjoying food with each other.