Crab, Corn, and Tomato Salad with Lemon-Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The tart lemon-basil dressing contrasts with the sweet corn, tomatoes, and crab in this no-cook salad. Pair it with cucumber soup or a grilled sandwich for a heartier meal. Ingredients:
1 tablespoon grated lemon rind |
5 tablespoons fresh lemon juice, divided |
1 tablespoon extravirgin olive oil |
1 teaspoon honey |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 cup fresh corn kernels (about 2 ears) |
1/4 cup thinly sliced basil leaves |
1/4 cup chopped red bell pepper |
2 tablespoons finely chopped red onion |
1 pound lump crabmeat, shell pieces removed |
8 (1/4-inch-thick) slices ripe beefsteak tomato |
2 cups cherry tomatoes, halved |
Directions:
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
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