Melon Seafood Salad

Recipe Ingredients

1 lb	454g / 16oz	Fresh lump crabmeat - picked over to
		Remove any cartilage
1 3/4 cups	414ml	Cantaloupe balls
2 cups	474ml	Watermelon balls
1 cup	62g / 2.2oz	Seeded, 1/4"-diced plum tomatoes
1 1/2 teaspoons	7.5ml	Finely minced fresh ginger
3 tablespoons	45ml	Fresh orange juice
1 tablespoon	15ml	Vinegar
1/2 teaspoon	2.5ml	Dijon mustard
		Salt - to taste
		Freshly ground black pepper - to taste
1/4 cup	59ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Finely grated orange zest
2 tablespoons	30ml	Chopped fresh basil leaves
2		Red radicchio lettuce heads - leaves rinsed,
		And patted dry

Recipe Instructions

Place the crabmeat, cantaloupe, watermelon, tomatoes, and ginger in a large bowl. Gently toss together with a rubber spatula. Set aside.

Combine the orange juice, vinegar, mustard, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture has thickened slightly. Stir in the orange zest.

Shortly before serving, toss the dressing and the basil with the crabmeat mixture. Serve on a decorative platter surrounded by radicchio leaves.

Serves 6.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 126

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