Spring Salad with Crab Cakes
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Main
Our chef-prepared crab cakes are a fan favorite. This refreshing salad is the perfect accompaniment. All the wonderful textures and colors of farm-fresh lettuce, snap peas and herbs combined with a bright, citrussy dressing create a dish that highlights the sweetness of the crabmeat for a lovely brunch, lunch or light dinner.
Ingredients
- 1 Tbsp mustard
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- ½ cup olive oil
- 1 clove garlic, grated
- 2 tsp honey
- 4 cups baby gem lettuce
- 1 purple endive, leaves separated
- 1 yellow endive, leaves separated
- 8 radish, quartered
- ½ cup snap peas, sliced thinly
- 1 Tbsp fresh dill, minced
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh chives, minced
- 4 Citarella Crab Cakes
- Salt and pepper, to taste
Instructions
- Preheat oven to 350. Warm crab cakes for 5-7 minutes.
- Meanwhile, in a small jar with lid add mustard, lemon and orange juice, olive oil, grated garlic, honey, and salt and pepper. Shake vigorously until dressing is combined. Set aside.
- In a large bowl add greens, endive, herbs, and vegetables. Season with salt and pepper. Add dressing and toss to combine, reserving some to drizzle on top at the end.
- Place salad on a serving platter and top with warmed crab cakes. Garnish with another drizzle of dressing and enjoy!
