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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