Home Recipes Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

by Erika Nicole Kendall

1  tablespoon  grated lemon rind
5  tablespoons  fresh lemon juice, divided
1  tablespoon  extravirgin olive oil
1  teaspoon  honey
1/2  teaspoon  Dijon mustard
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
1  cup  fresh corn kernels (about 2 ears)
1/4  cup  thinly sliced basil leaves
1/4  cup  chopped red bell pepper
2  tablespoons  finely chopped red onion
1  pound  lump crabmeat, shell pieces removed
8  (1/4-inch-thick) slices ripe beefsteak tomato
2  cups  cherry tomatoes, halved

Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

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