CavaNext up on our list of must-make crab recipes: this tangy, delicately spicy, vibrantly flavorful summer salad. If you haven’t tried making a salad that’s absolutely brimming with fresh herbs, let us be the first to tell you how delicious it can be. We’re banishing all one-lettuce-variety salads for good from now on.
Summer Herb Salad with Fresh Crab, Quinoa Tabouleh, and Harissa Vinaigrette
for vinaigrette:
2 tablespoons Cava Harissa
3 tablespoons sherry vinegar
¼ cup canola oil
¼ cup extra-virgin olive oil
kosher salt and freshly ground black pepper to taste
Whisk harissa and sherry vinegar together. Gradually add canola oil a few drops at a time, whisking constantly. Add olive oil a drizzle at a time, continuing to whisk and emulsify. Season with salt and pepper.
for salad:
1 pound backfin crabmeat, picked over
2 tablespoons minced shallot
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper to taste
3-4 heads of little gem or bibb lettuce, rinsed
¾ cup Cava Quinoa Tabouleh
½ cup each of fresh mint and basil leaves
½ cup each of chopped dill and snipped chives
To assemble, combine crabmeat with shallot, lemon juice, and olive oil. Season with salt and pepper and carefully toss to combine. In a large serving bowl, toss lettuce with fresh herbs and enough vinaigrette to delicately coat the greens (about ½ cup). Carefully fold in crab mixture and serve with fresh lemon wedges and extra vinaigrette on the side.
Enjoy!
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
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