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
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Ingredients
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2 tablespoons
harissa
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3 tablespoons
champagne vinegar
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1/4 cup
canola oil
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1/4 cup
extra-virgin olive oil
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kosher salt and freshly ground black pepper to taste
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1 pound
backfin crabmeat, picked over
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2 tablespoons
shallot, minced
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1 tablespoon
fresh lemon juice
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1 tablespoon
extra-virgin olive oil
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3
heads little gem or bibb lettuce, rinsed
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3/4 cup
quinoa tabouleh
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1/2 cup
each of fresh mint and basil leaves
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1/2 cup
each of chopped dill and snipped chives
Directions
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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.
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To assemble, combine crabmeat with shallot, lemon juice, and olive oil. Season with salt and pepper and carefully toss to combine.
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In a large serving bowl, toss lettuce with fresh herbs and enough vinaigrette to delicately coat the greens (about ½ cup).
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Carefully fold in crab mixture and serve with fresh lemon wedges and extra vinaigrette on the side.
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Enjoy!
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