This was a delightful chilled (or room temp) salad to kick off the beginning of summer. It’s similar to the classic Salad Nicoise, but instead of tuna, there is crab and instead of tomatoes and olives, there are radishes and celery. While my husband mumbled something about this being a good dish for a “ladies luncheon,” the poor guy is probably going to see it on our dinner table again. I enjoyed it very much.
- 3/4 pound green beans, trimmed
- 1 1/2 pounds small red-skinned potatoes, cut into eighths
- 1 pound crab meat
- 3 stalks celery, thinly sliced
- 6 radishes, halved and thinly sliced
- 1 small red onion, diced
- 1 clove garlic, crushed
- 3 tablespoons lemon juice
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
- Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
- Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
- Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.
*** I did not have red-skinned potatoes on hand, so I used what was in my pantry, but they would be my preference.