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Author Notes: If you haven’t tried making a salad that’s absolutely brimming with fresh herbs, let us be the first to tell you how delicious it can be. —Cava Grill
- 2 tablespoons harissa
- 3 tablespoons champagne vinegar
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper to taste
- 1 pound backfin crabmeat, picked over
- 2 tablespoons shallot, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 heads little gem or bibb lettuce, rinsed
- 3/4 cup quinoa tabouleh
- 1/2 cup each of fresh mint and basil leaves
- 1/2 cup each of chopped dill and snipped chives
- For vinaigrette: Whisk harissa and sherry vinegar together. Gradually add canola oil a few drops at a time, whisking constantly. Add olive oil a drizzle at a time, continuing to whisk and emulsify. Season with salt and pepper.
- To assemble, combine crabmeat with shallot, lemon juice, and olive oil. Season with salt and pepper and carefully toss to combine.
- In a large serving bowl, toss lettuce with fresh herbs and enough vinaigrette to delicately coat the greens (about ½ cup).
- Carefully fold in crab mixture and serve with fresh lemon wedges and extra vinaigrette on the side.