Crab and Asparagus Salad
By: Taylor Davies
Published: Thursday, December 10, 2009 - 2:17am

Ingredients




1 1/2 pounds fresh asparagus, trimmed
2 heads butter lettuce, washed and dried
1/2 cantaloupe, sliced into 12 thin wedges
3/4 pound crab meat
Dressing

3 tablespoons fresh mint leaves, minced
1 teaspoon fresh ginger, minced
 cup white wine vinegar
1/4 olive oil (or more)
1 teaspoon Dijon mustard
1/4 teaspoon sugar
salt to taste

Preparation

1 Fill a large bowl with ice water and set aside. 2 In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus. 3 Immerse cooked asparagus in ice water until cool; drain and pat dry. 4 For dressing: combine mint, ginger, vinegar, oil, mustard and sugar in a small bowl. Whisk until thoroughly combined. 5 Divide lettuce leaves among 6 plates, Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.

About


Recipe from the Junior League of Seattle cookbook, "Simply Classic."  This one sounds absolutely delicious and perfect for summer!