Lemony Crab Salad With Baby Greens |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This delicious Venetian salad is from the May 2005 issue of Bon Appétit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with only the very best quality ingredients. Ingredients:
1 lb fresh crabmeat, picked over |
3 tablespoons fresh lemon juice |
3 tablespoons extra virgin olive oil |
1 1/2 tablespoons fresh italian parsley, minced |
1 (5 ounce) package mixed baby greens (about 8 cups) |
1/4 cup extra virgin olive oil |
Directions:
1. In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
2. In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
3. Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.
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