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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.

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    Serves 4

    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)


    1. Blend ingredients in food processor.

    2. 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.)

    3. 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.

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