Ingredients
1/2 cup fresh orange juice (from 2 oranges)
1/2 cup sugar
3 tablespoons coarsely ground coriander
1/2 cup fresh lime juice (from 4 limes)
3 peaches, pitted and sliced into 1/2-inch wedges
1 Thai red chile, seeded and thinly sliced
1 shallot, minced
1 teaspoon fresh mint, cut into strips, plus 1 tablespoon mint leaves
1 cup fresh jumbo lump crabmeat (about 5 ounces)
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
3 cups mesclun
1/4 cup torn fresh Thai, purple, or regular basil
1 baguette, sliced and toasted
Preparation
Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.
Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.
Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette.
