Smoky Lump Crab and Melon Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a great fresh and summery salad...it was the first thing I ever made with my lump crab meat splurge many years ago. It represents summer ingredients well with a good mixture of sweet and smoky. Ingredients:
4 cups arugula |
2 cups watermelon, seedless and shaped into balls |
2 cups honeydew melon, shaped into balls |
3/4 cup tomato, preferably a fresh heirloom variety, diced |
1/2 cup tomatillo, husks removed, diced |
1/2 cup red onion, sliced thinly |
1/2 cup yellow bell pepper, thinly sliced, about 2 inches long each |
4 cups lump crabmeat, picked and cleaned |
1/2 cup balsamic vinegar |
1 cup tomato juice |
2 teaspoons coarse grain mustard |
1 teaspoon smoked paprika |
1 teaspoon dried chipotle powder |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 garlic cloves, finely minced |
1/2 cup olive oil, extra virgin |
Directions:
1. Make dressing by whisking together all dressing ingredients.
2. Toss Arugula, Watermelon, honeydew, tomato, tomatillo, red onion, crab, and bell pepper together in a bowl.
3. Add dressing, toss, and serve cold.
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