With fresh asparagus coming into season and Dungeness crab still in season in Oregon I made a Fresh From Oregon crab salad with a lemon vinaigrette. The best way to serve asparagus on a salad is grilled with olive oil and seasoned with a little salt and pepper. This will make two nice size salads.
Fresh Dungeness Crab Salad
1 head butter lettuce
1 pound fresh Dungeness Crab meat, cooked
1/2 pound asparagus grilled
1 each green, red and yellow peppers, cut in strips
2 hard boiled eggs, cut in quarters
1 pint cherry tomatoes
1 lemon, cut in wedges
Divide and place the butter lettuce on two plates. In the center of the salad divide and place half of the Dungeness Crab meat. Around the crab arrange the asparagus, peppers, eggs and cherry tomatoes. Serve with the lemon vinaigrette and garnish with lemon wedges.
Lemon Vinaigrette
1 1/2 teaspoons lemon zest
2 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoon olive oil
In a pint size mason jar add lemon zest, lemon juice, Dijon mustard, salt and pepper. Shake until mixed. Mixing with a small whisk slowly add the olive oil until it is combine and mixed well. You can give it a good shake after whisking, (with a tight lid on).
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