CRAB SALAD WITH LEMON-MAYONNAISE DRESSING

CRAB SALAD WITH LEMON-MAYONNAISE DRESSING image

Yield 4 servings

Number Of Ingredients 13

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Ingredients

½ pound haricots verts
1 cup walnut halves
2 medium lemons, scrubbed
1 large egg yolk
1 teaspoon Dijon-style mustard
1/2 cup canola 'oil, or a mix of canola and olive oil
Sea salt; ground black pepper
2 medium cloves garlic
1 English (seedless) cucumber
1 pound pasteurized or fresh lump crabmeat, drained, shell bits removed
2 medium heads butter lettuce
1 bunch watercress
2 to 3 teaspoons walnut oil, plus more as needed (optional)

Steps:

1. Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired. 2. Bring a large pot of salted water to a boil. Add the haricots verts and cook for about 1minute; transfer the beans .to the ice-water bath to stop their cooking. Then wrap them in a clean, dry dish towel and refrigerate until ready to use. 3. Meanwhile, dry-toast the walnuts in a small skillet over medium-low heat for 3 minutes, stirring so they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl. 4. Finely grate the zest of 2 lemons, then cut in half and juice 3 halves; reserve the remaining 1/2 lemon for another use. 5. Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and thick. Add up to 2 tablespoons of lemon juice; add a tablespoon of water if a thinner consistency is desired. Add salt and pepper to taste. 6. Use a zester to pulp the garlic cloves, working over a bowl to catch any juices; then add the garlic pulp. 7. Cut the cucumber into 1/2-inchdice and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine. 8. Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice. 9. Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle with the remaining chopped walnuts. Serve immediately with warm bread.