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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Look for tender, fresh baby greens and microgreens at your local farmers' market; they should be abundant this time of year. Soaking vegetables in ice water crisps them up. Ingredients:
2 large carrots |
1 small fennel bulb |
1/4 small red onion |
1 1/4 cups shelled edamame (green soybeans), cooked and chilled |
1 cup blanched fresh green peas, chilled |
lemon-dill vinaigrette, divided |
1 pound fresh lump crabmeat |
1/4 cup minced red bell pepper |
2 teaspoons lemon zest |
5 cups loosely packed assorted baby salad greens or microgreens |
Directions:
1. Shave carrots into thin strips using a vegetable peeler. Cut fennel and onion into very thin slices using a mandoline. Place carrots, fennel, and onion in a large bowl; add ice water to cover. Let stand 30 minutes.
2. Combine edamame, peas, 2 Tbsp. Lemon-Dill Vinaigrette, and salt and pepper to taste.
3. Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.
4. Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot mixture, salad greens, and crabmeat mixture. Drizzle with remaining Lemon-Dill Vinaigrette just before serving.
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