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Tangy Asparagus-Crabmeat Salad
Ingredients
- 1 cup trimmed asparagus cut into 1-inch pieces
- 1 1/2 cups cooked, flaked, and chilled crabmeat
- 1/2 cup sliced celery
- 8 - 12 romaine lettuce leaves or 6 cups torn mixed greens
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1 tablespoon finely chopped onion
- 2 teaspoons prepared mustard
- 1 teaspoon snipped parsley
- 1 teaspoon snipped chives
- 1 teaspoon snipped fresh dill
- 1/2 teaspoon freshly ground pepper
- 4 lemon wedges
- 1/4 teaspoon salt
Directions
1. In a medium saucepan, cover asparagus with cold water. Bring to boiling; boil for 1 minute. Remove from heat; drain and plunge asparagus into ice water. Drain.
2. In a bowl, combine asparagus, crabmeat, and celery. Line each of 4 salad plates with 2 to 3 romaine leaves or some of the torn mixed greens. Divide asparagus mixture among plates.
3. For dressing, in a screw-top jar, combine oil, lemon juice, vinegar, onion, mustard, parsley, chives, dill, pepper, and salt. Cover and shake until well combined. Drizzle over salad mixture. Garnish with lemon wedges. Makes 4 servings.
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To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases. If using canned crabmeat, omit the salt in the dressing.
sounds good
6/29/2011 12:37:06 PM Report Abuse