Crab, Corn and Tomato Salad with Lemon-Basil Dressing
Katherine Mooring
ingredients
- 1 T grated lemon rind
- 5 T fresh lemon juice, divided
- 1 T extravirgin olive oil
- 1 t honey
- 1/2 t Dijon mustard
- 1/4 t salt
- 1/8 t freshly ground pepper
- 1 cup fresh corn kernels
- 1/4 cup thinly sliced basil leaves
- 1/4 cup chopped red bell pepper
- 2 T finely chopped red onion
- 1 pound lump crabmeat
- 8 (1/4 inch thick) slices ripe beefsteak tomato
- 2 cups cherry tomatoes, halved
directions
- 1
Combine rind, 3 T juice and next 5 ingredients (thru black pepper) in a large bowl, stirring with a whisk. Reserve 1 1/2 T juice mixture. Add remaining 2 T juice, corn, and next 4 ingredients (thru crab) to remaining juice mixture; toss gently to coat.
- 2
Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 t reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Source: Katherine Mooring
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