Crab & Asparagus Salad With Mint-Ginger Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Entered for safe-keeping. From Simply Classic from Jr. League of Seattle. Elegant and refreshing. Choose a small cantaloupe that smells sweet at the stem end. Ingredients:
1 1/2 lbs fresh asparagus, trimmed |
2 heads butter lettuce, washed and dried |
1/2 cantaloupe, sliced into 12 thin wedges |
3/4 lb crabmeat |
3 tablespoons fresh mint leaves, minced |
1 teaspoon fresh ginger, minced |
1/3 cup white wine vinegar |
1 teaspoon dijon mustard |
1/4 teaspoon sugar |
1/4 cup olive oil |
Directions:
1. Fill a large bowl with ice water and set aside. In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus. Immerse cooked asparagus in ice water until cool; drain and pat dry.
2. DRESSING: Combine mint, ginger, vinegar, mustard and sugar in a small bowl. Whisk until thoroughly combined. While whisking, slowly pour in oil.
3. Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.
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