Lemony Crab Salad with Baby Greens |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
In Venice, this salad would most likely be made with local crab from the lagoon. Ingredients:
1 pound fresh crabmeat, picked over |
3 tablespoons fresh lemon juice |
3 tablespoons extra-virgin olive oil |
1 1/2 tablespoons minced fresh italian parsley |
1 5-ounce package mixed baby greens (about 8 cups) |
1/4 cup extra-virgin olive oil |
Directions:
1. In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
2. Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
|
|