Lump crabmeat, tender haricots verts, spicy radishes and watercress, and creamy baby Yukon gold potatoes are drizzled with a lemon-chive vinaigrette in this sophisticated salad. Enjoy with a bottle of crisp white wine.
Special Diets:
Ingredients
Method
For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl.
Add crabmeat and lightly toss.
Season with salt and pepper.
Cover and refrigerate for at least 1 hour.
Meanwhile, in a medium bowl, whisk together mustard, shallot, vinegar, chives and lemon juice.
Slowly whisk in olive oil until dressing slightly thickens.
Set dressing aside.
Prepare a steamer and steam potatoes until tender when pierced with a fork, about 10 minutes.
While potatoes are still warm, toss with about 1 tablespoon of the prepared dressing.
Add haricot vert to steamer and cook until tender, about 4 minutes.
Transfer to an ice water bath to stop the cooking.
Drain thoroughly.
In a large bowl, combine haricots verts with watercress, endive, radish and celeriac.
Toss with about 2 tablespoon of dressing.
To serve, arrange greens on a platter or individual plates.
Top with crab and eggs.
Garnish with chives and serve immediately.
Nutritional Info
Serving Size
Calories
750
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.