PNW Crab Salad with Shallot Dressing

2 pounds fresh, cooked crabmeat

12 cups mixed salad greens (see note)

1 cup fresh, whole tarragon leaves

10 tender celery ribs

3 firm, medium-size shallots

1 firm, small cloves garlic, pressed

1/2 cup freshly squeezed lemon juice

1 teaspoon granulated sugar

1 tablespoon poppy seeds

3/4 cup olive oil

 

Flake crabmeat and mound in the middle of a large salad bowl. Wash the salad greens and spin dry. Set aside. Remove the leaves of the tarragon from the stems, wash, pat dry and set aside. Wash, trim and cut the celery ribs in half lengthwise. Cut crosswise into thin slices. Place the greens, tarragon and celery around the crab in the salad bowl. To make the dressing, peel and mince the shallots, add pressed garlic. Place them in a small bowl and mix in the lemon juice, sugar and poppy seeds. Drizzle this mixture over the salad greens and lightly toss the greens and crab together. Then drizzle on the olive oil and toss again. Serve salad on individual plates; accompany with warm sourdough bread. Note: Use a combination of butter or red leaf lettuce, curly endive, watercress or small leaf exotic greens.

 

Yield: 10 servings

Calories: 272

Fat: 18g

Fiber: 1g