Spring-On-A-Plate Salads

Name: Spring-On-A-Plate Salads
Ingredients: 2 large carrots; 1 small fennel bulb; 1/4 small red onion; 1 1/4 cups shelled edamame (green soybeans), cooked and chilled; 1 cup blanched fresh green peas, chilled; 1 pound fresh lump crabmeat; 1/4 cup minced red bell pepper; 2 teaspoons lemon zest; 5 cups loosely packed assorted baby salad greens or microgreens

9 ingredients

4 steps

Ingredients

2 large carrots
1 small fennel bulb
1/4 small red onion
1 1/4 cups shelled edamame (green soybeans), cooked and chilled
1 cup blanched fresh green peas, chilled
1 pound fresh lump crabmeat
1/4 cup minced red bell pepper
2 teaspoons lemon zest
5 cups loosely packed assorted baby salad greens or microgreens

Directions

1

Shave carrots into thin strips using a vegetable peeler. Cut fennel and onion into very thin slices using a mandoline. Place carrots, fennel, and onion in a large bowl; add ice water to cover. Let stand 30 minutes.
2

Combine edamame, peas, 2 Tbsp. Lemon-Dill Vinaigrette, and salt and pepper to taste.
3

Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.
4

Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot mixture, salad greens, and crabmeat mixture. Drizzle with remaining Lemon-Dill Vinaigrette just before serving.