Special Diets

Crab Salad Niçoise

• From: National Fisheries Institute

Ingredients

• 4 medium boiling potatoes

• 1 lb. green beans, cut into 2-in. lengths

• 1/3 cup olive oil

• 1/4 cup white wine vinegar

• 1 tlb. chives or green onion, thinly sliced

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 6 cups torn butter lettuce leaves (1 head)

• 1 Ib. crabmeat

• 1/4 cup small ripe black olives

• 1 cup cherry tomatoes, halved

Crab replaces the tuna in this version of a classic French Niçoise salad.

Directions

• Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish.
• Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans.
• Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.
• To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.