A refreshing and flavorful salad featuring crabmeat, perfect for a light meal or appetizer.
Slice the sweet onion thinly and spread half of it on the bottom of a large bowl.
Use a mandoline slicer for even and thin slices.
Layer the lump crabmeat evenly over the onion.
Ensure the crabmeat is well-drained to avoid excess moisture.
Add the remaining onion slices on top of the crabmeat.
Distribute the onion evenly for consistent flavor.
Season with sea salt and black pepper to taste.
Taste as you season to avoid over-salting.
In a separate bowl, mix the apple cider vinegar, extra virgin olive oil, and ice-cold water.
Whisk the dressing to emulsify the oil and vinegar.
Pour the dressing evenly over the layered salad.
Ensure the dressing covers all layers for maximum flavor.
Cover the bowl with cling film and refrigerate for 2 to 12 hours to marinate.
The longer the marination, the more pronounced the flavors.
Before serving, toss the salad lightly to combine the ingredients.
Be gentle to maintain the integrity of the crabmeat.
Serve chilled as a salad on a bed of lettuce or with crackers as an appetizer.
Garnish with fresh herbs like parsley or dill for added freshness.
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