Crab Asparagus Salad With Lemon Aioli

1. 1

   Cut about one inch off the end of the lemon and squeeze out the juice into a small bowl.

2. 2

   Cut the rest of the lemon into thin slices.

3. 3

   Add the mayonnaise and the garlic to the lemon juice.

4. 4

   Combine well; refrigerate at least one hour.

5. 5

   Grill lemon slices in a grill pan or broil a few minutes until they just begin to char.

6. 6

   Make a vinaigrette by combining olive oil and vinegar with salt and pepper to taste; set aside.

7. 7

   Cut fingerling potatoes in half lengthwise, or cut Yukon Golds into quarters.

8. 8

   Cut the asparagus spears on the bias into 11/2-inch lengths.

9. 9

   Toss the crabmeat, potatoes, and asparagus with enough of the vinaigrette to coat.

10. 10

    Spoon 1 tablespoon of the aioli on each of 4 serving plates.

11. 11

    Arrange crab, potato, and asparagus on top.

12. 12

    Garnish with watercress and a little vinaigrette sprinkled on top.

* Per serving · 4 servings · Values may vary.