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Lemony Crab Salad With Baby Greens

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“This delicious Venetian salad is from the May 2005 issue of Bon Appétit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with only the very best quality ingredients.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
  2. In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
  3. Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.

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