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Categories:
mayonnaise red wine vinegar sweet Spanish cayenne kosher salt crab meat avocado Nicoise olives grape tomatoes fresh chives microgreens Lemon Dressing
Viewed: 42 - Published at: 5 years agoIngredients
- 3/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons smoked sweet Spanish paprika
- 1/8 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds jumbo lump blue crab meat, picked over
- 1 ripe Hass avocado, halved, pitted, peeled, and thinly sliced
- 1/2 cup pitted and coarsely chopped Nicoise olives
- 1 cup grape tomatoes, halved
- 1/4 cup finely chopped fresh chives
- 1 ounce microgreens
- 1/2 recipe Meyer Lemon Dressing (page 45)
Method
- Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl.
- Season with salt and pepper.
- Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
- Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper.
- Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.
