Crab-and-Avocado Salad with Ginger Vinaigrette

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Ingredients

1. 2 teaspoons chopped fresh ginger
2. Grated zest of 1/2 lemon
3. 2 teaspoons lemon juice
4. 1 1/2 tablespoons white- or rice-wine vinegar
5. 2 scallions including green tops, chopped
6. 1 teaspoon soy sauce
7. 1/2 teaspoon salt
8. 1/3 cup cooking oil
9. 3/4 pound watercress, tough stems removed (about 2 quarts)
10. 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
11. 2 ripe avocados, preferably Haas, diced
12. 1/2 pound lump crabmeat, picked free of shell

1. In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
2. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
3. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.