0.0 – 0 reviews • Salad Recipes
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 pound jumbo lump crabmeat, picked through
- 1 avocado, cut into 1-inch pieces
- Freshly ground pepper
- 12 thin slices pancetta (about 3 ounces)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 1 anchovy fillet
- 1 clove garlic, chopped
- Juice of 1/2 lemon
- Kosher salt
- 2 small heads Boston lettuce, torn into large pieces
- 3 cups baby arugula
- 1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces
Instructions
- Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.
- Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
- Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
441 |
| Total Fat |
32 g |
| Saturated Fat |
8 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
7 g |
| Sugar |
2 g |
| Protein |
29 g |
| Cholesterol |
138 mg |
| Sodium |
1339 mg |
