Prep 10 mins
Cook 0 mins
This delicious Venetian salad is from the May 2005 issue of Bon Appétit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with only the very best quality ingredients.
- 1 lb fresh crabmeat, picked over
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons fresh Italian parsley, minced
- 1 (5 ounce) package mixed baby greens (about 8 cups)
- 1⁄4 cup extra virgin olive oil
- In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
- In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
- Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.
What an easy delicious salad -- I had and keep everything but the crab on hand -- so this is a great easy "company is coming dish". We did not eat it over the greens -- we enjoyed on buttery whole wheat crackers and it was delicious! Thanks! [made for potluck tag]
What a Treat eating this Clean, Light, Refreshing & Very Easy Salad! I did grate some onion into it. As to put the juice not chunks of onion. Thanks!
I was looking for a recipe that would allow the lovely fresh taste of the crab to come through, this was perfect! Crab is expensive around here so we wanted to be sure there would be nothing to take away from it. We don't have it very often but when we do this will be the recipe I use. Simple, fresh and lovely, thanks for sharing the taste of real crab, a wonderful taste!!