Lemony Crab Salad With Baby Greens

READY IN: 10mins
Derf
Recipe by bluemoon downunder

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.

Top Review by ~SarahBeth~

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]

Ingredients Nutrition

Directions

  1. In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
  2. In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
  3. Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.

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