When summer temperatures spike like they have this week, I often turn to a simple green salad for dinner—eschewing heavier meals in the heat. This is an easy but delicious dinner salad featuring cooked, high-quality crab. You could easily substitute cooked shrimp for the crab. Enjoy this salad with a nice glass of crisp Sauvignon Blanc.
Ingredients for crab salad:
1 small head of green leaf lettuce, Boston lettuce, or romaine, etc. leaves torn or chopped into bite-sized pieces
1 1/2 Tbsp extra-virgin olive oil
1/2 tsp grated lemon zest
1/2 Tbsp fresh lemon juice
2 Tbsp chopped fresh tarragon leaves
1 Tbsp snipped fresh chives
1 avocado, peeled and diced
6-8 oz. crab meat, cooked and chilled
Parmigiano-Reggiano, shaved thinly into strips with a vegetable peeler or grated
Salt & Pepper to taste
Method for making crab salad:
1. In a small bowl, whisk together the olive oil, lemon juice and lemon zest.
2. Place the lettuce in a large mixing bowl. Add the tarragon, avocado and chives and toss lightly.
3. Pour the dressing into the bowl with the salad leaves and toss lightly.
4. Serve the salad immediately, topped with the cooked crab, Parmigiano, and salt & pepper to taste.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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