Dungeness Crab and Baby Lettuce Salad with Ginger-Soy Dressing
By Chef John Ash
This intensely-flavored dish can be enjoyed as a delicious appetizer or a wonderful meal, especially when packed in a picnic basket with a bottle of chilled wine.
Total Time 45 minutes
Prep Time 20 minutes
Difficulty Level Easy
1 lb cooked Dungeness crab meat, picked over (for salad)
1/2 lb baby lettuce salad mix (for salad)
1 pt heirloom cherry tomatoes (for salad)
1 English cucumber, thinly sliced (for salad)
2 green olives, chopped (for dressing)
2 garlic cloves (for dressing)
2 tbsp sesame oil (for dressing)
2 tbsp soy sauce (for dressing)
2 tbsp rice vinegar (for dressing)
1 tbsp chopped peeled fresh ginger (for dressing)
1/4 c vegetable oil (for dressing)
Blend ingredients in food processor.
With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
To serve: Divide baby lettuces and other vegetables among 4 plates and top with crab. Ladle dressing over top of each salad. Pair with The Cutrer.