Bright lemony dressing graces this summery combination of green beans, snappy radishes, earthy red potatoes and crab. All you need is crunchy bread and a bottle of A to Z Pinot Gris.Ingredients
3/4 pound green beans, trimmed
1 1/2 pounds small red-skinned potatoes, cut into eighths
1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
3 stalks celery, thinly sliced
6 radishes, halved and thinly sliced
1 small red onion, diced
1 clove garlic, crushed
3 tablespoons lemon juice
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Cover and refrigerate for up to 1 day.
6 servings, 2 cups each
Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 1/2 starch
- 1 vegetable
- 2 lean meat
- 2 fat
- Carbohydrate Servings
- Vitamin C (70% daily value)
- Selenium (41% dv)
- Zinc (20% dv).