Ingredients

• 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