Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette Recipe

Name: Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons harissa; 3 tablespoons champagne vinegar; 1/4 cup canola oil; 1/4 cup extra-virgin olive oil; kosher salt and freshly ground black pepper to taste; 1 pound backfin crabmeat, picked over; 2 tablespoons shallot, minced; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; 3 heads little gem or bibb lettuce, rinsed; 3/4 cup quinoa tabouleh; 1/2 cup each of fresh mint and basil leaves; 1/2 cup each of chopped dill and snipped chives

Servings: persons

2 tablespoons harissa
3 tablespoons champagne vinegar
1/4 cup canola oil
1/4 cup extra-virgin olive oil
kosher salt and freshly ground black pepper to taste
1 pound backfin crabmeat, picked over
2 tablespoons shallot, minced
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3 heads little gem or bibb lettuce, rinsed
3/4 cup quinoa tabouleh
1/2 cup each of fresh mint and basil leaves
1/2 cup each of chopped dill and snipped chives

1
For vinaigrette: Whisk harissa and sherry vinegar together. Gradually add canola oil a few drops at a time, whisking constantly. Add olive oil a drizzle at a time, continuing to whisk and emulsify. Season with salt and pepper.
2
To assemble, combine crabmeat with shallot, lemon juice, and olive oil. Season with salt and pepper and carefully toss to combine.
3
In a large serving bowl, toss lettuce with fresh herbs and enough vinaigrette to delicately coat the greens (about 1/2 cup).
4
Carefully fold in crab mixture and serve with fresh lemon wedges and extra vinaigrette on the side.
5
Enjoy!

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons harissa, 3 tablespoons champagne vinegar, 1/4 cup canola oil, 1/4 cup extra-virgin olive oil, and more.

Yes, Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette

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