Crab Salad with Tarragon Vinaigrette

Don't feel crabby! Make this sea-worthy salad for lunch or a light dinner. A healthy way to get your greens and protein for the day.

Crab Salad with Tarragon Vinaigrette

Ingredients

For 0004 Serving(s)

Recipe

  • 3 cup(s) watercress (2 bunches)
  • 3 tablespoon(s) extra virgin olive oil
  • 2 tablespoon(s) white wine vinegar
  • 1/2 ounce(s) minced fresh tarragon
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground white pepper
  • 1/2 lemon, juice of
  • 1/2 granny smith apple, peeled and cored
  • 12 ounce(s) cooked lump crabmeat
  • 2 1/2 tablespoon(s) fresh chives, chopped
  • 4 large red-leaf lettuce leaves
  • 1 cup(s) spinach (1 bunch)

Directions

    1. Separate watercress into from its tough parts and soft  leaves. Chop spinach leaves. 
    2. In a large bowl, whisk together  the olive oil, vinegar, tarragon, salt, and pepper until blended. Set to the side.
    3. Fill a bowl with water and add lemon juice. Cut apples into strips of 0.5-inch thick and 2 inches long.  
    4. Place the crabmeat into a bowl and separate it into small bite sized pieces. Drizzle the vinaigrette and add the chives to the crab meat.
    5. Drain and pat dry the apple strips and add them to the crabmeat. Toss to combine, add the watercress and toss again.
    6. Dress the plate with a lettuce leaf and place the crabmeat on top. Top with the watercress salad and serve.