Crab Salad Niçoise
Classic Niçoise-style salad with one exception, succulent shrimp replaces the traditional use of tuna.
4 medium boiling potatoes
1 pound green beans, cut into 2-inch lengths
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chives or green onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups torn butter lettuce leaves (1 head)
1 pound crabmeat
1/4 cup small ripe black olives
1 cup cherry tomatoes, halved
- Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes.
- Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour 2/3 of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.
- To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 428; Total Fat: 22g; Cholesterol: 54mg; Protein: 22g; Sodium: 465mg.
Recipe and photograph courtesy of National Fisheries Institute.