Crab and Shrimp Salad with Avocado and Oranges

Serves 4-6

Marinated onion:

1 small red onion

1/4 cup red wine vinegar

Large pinch each kosher salt, sugar

Salad:

12-18 large shrimp

2 large navel oranges

1 tablespoon sherry vinegar

1/2 tablespoon fresh lemon juice, or to taste

Salt, ground white pepper

6 tablespoons extra-virgin olive oil

2 bunches watercress, tough stems removed

1 head red leaf lettuce, leaves torn

8-12 ounces cooked crabmeat

1 large ripe avocado, peeled and diced

1. Cut the onion crosswise into 1/8-inch thick slices. Toss with red wine vinegar, sugar and salt. Let stand 30 minutes to soften and mellow the onion. Drain and set aside.

2. Place the shrimp in a steamer over boiling water, cover, reduce heat and steam until the shrimp are evenly pink, about 2 minutes. Remove from heat and let cool. Peel and devein the shrimp, leaving tails intact if desired.

3. Grate zest of 1 orange. Use a knife to peel and segment both oranges, catching and reserving the juices.

4. Make a dressing by whisking together the sherry vinegar, lemon juice, 1 tablespoon reserved orange juice, and salt and pepper to taste. Add oil in a thin stream, whisking constantly until smooth. Taste and adjust the seasoning if needed.

5. In a large bowl, combine the watercress

and lettuce. Add all but 2 tablespoons of the dressing, and toss to combine. Transfer the salad greens to a large, shallow platter or 4 individual bowls. Arrange crab, shrimp, orange segments and avocado cubes over and around the greens. Drizzle with remaining dressing. Scatter the marinated onion over, sprinkle with orange zest and serve.

-- Georgeanne Brennan, "Williams-Sonoma Salad of the Day" (Weldon Owen, $34.95, 304 pages)