by ChefJune
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my 77 recipes »
ChefJune's Notes:
Expand2 pounds fresh spinach, well washed, dried and stemmed Ask a question about this ingredient
24 cooked crab claws Ask a question about this ingredient
1 pound fior de latte (fresh mozzarella balls) Ask a question about this ingredient
2 teaspoons Dijon mustard (I use Fallot) Ask a question about this ingredient
juice of half a lemon Ask a question about this ingredient
6 tablespoons top-quality, fruity extra-virgin olive oil. Ask a question about this ingredient
1 basket grape tomatoes for garnish Ask a question about this ingredient
a few tarragon sprigs for garnish Ask a question about this ingredient
Divide the spinach between 6 serving plates or salad bowls. Then crack the crab claws and place 4 on each salad, followed by 4 or 5 mozzarella balls, halved.
Ask a question about this stepIn a small bowl, whisk the mustard and lemon juice together. Drizzle in the olive oil, whisking all the while, to make an emulsion. Drizzle some of this dressing over each salad. Garnish with grape tomatoes and tarragon sprigs.
Ask a question about this stepWine tip: A young Chablis is a perfect complement to the luscious crabmeat and mozzarella in this salad.
Ask a question about this step
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
