Crab salad with Meyer lemon dressing
This Dungeness crab salad, is the perfect starter for any dinner or just a simple weekday lunch. The dressing is so creamy with a hint of tang. If you have never used a Meyer lemon now is the time. They have an even more intense lemon flavor and are much sweeter. This dressing also uses roasted garlic and fresh chopped dill. It's a simple dressing with just a few ingredients, but each one works well together, none fighting the other for attention. In this salad I also added perfectly cooked fingerling potatoes and fried fingerling potato coins. This salad is so crisp and bright. The best greens to use are butter lettuce as shown or fresh romaine hearts.
Prep time: 15 minutes
Cook time: 5 minutes
1/2 pound fingerling potatoes
2 ounces of Dungeness crab
1 head of butter lettuce
2 cups canola oil
fresh ground black pepper
3 cloves roasted garlic
4 sprigs of fresh dill
1 zest of Meyer lemon
2 ounces of fresh lemon juice
3 egg yolks
1 quart of canola oil
1 tsp course black pepper
kosher salt to taste
Take half of the potatoes and place in a four quart pot. Fill pot with cold water, just enough to cover the potatoes. Bring to boil.
Once potatoes are cooked enough to where a fork could easily pierce the potatoes (should be roughly eight to nine minutes), strain, set aside, and let cool.
Thinly slice the other half of potatoes with a mandolin into cold water. They should be approximately the thickness of a dime.
In a small frying pan or deep fryer, pour in the canola oil and heat up the oil to 350 degrees. Make sure to strain as much water as possible from the potato coins. Fry in oil until golden brown. Strain and season with kosher salt.
Take the cooled, boiled potatoes and slice them into 1/4 in thick coins. Lightly season with salt.
In a food processor, add roasted garlic, dill sprigs, egg yolks, lemon zest, lemon juice, and black pepper.
Turn it on and slowly add the quart of canola oil to emulsify the dressing.
Season with kosher salt to taste.
Combine Dungeness crab, and potatoes over butter lettuce and drizzle dressing to taste.