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.