Lemony Crab Salad With Baby Greens - cooking recipe

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
Preparation
    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.

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