Ingredients

4 medium boiling potatoes
1 pound green beans, cut into 2-in. lengths
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chives or green onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups torn butter lettuce leaves (1 head)
1 pound crabmeat
1/4 cup small ripe black olives
1 cup cherry tomatoes, halved

Directions

1. Cook potatoes in boiling salted water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish.
2. Cook beans in boiling salted water 8 minutes or until tender; drain and cool 10 minutes. Add to potatoes.
3. 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.
4. To serve, arrange lettuce on four chilled 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.

This is a great make-ahead dish for your next dinner party.

Crab Salad Nicoise
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