Categories: Salad- Salad Dressings- Slaw

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
• Lemon-Dill Vinaigrette, divided:
• 1/2 cup olive oil
• 1 1/2 Tbsp. chopped fresh dill
• 2 tsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. sugar
• salt and pepper to taste
• 1 lb. fresh lump crabmeat
• 1/4 cup minced red bell pepper
• 2 tsp. 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 mandolin. Place carrots, fennel, and onion in a large bow; add ice water to cover. Let stand 30 minutes.
2. Combine edamame, peas, 2 Tbsp. Lemon-Dill

3. Vinaigrette, and salt and pepper to taste.

4. Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.
5. Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot

6. mixture, salad greens, and crabmeat mixture. Drizzle with remaining Lemon-Dill Vinaigrette just before serving.

7. Lemon-Dill Vinaigrette:

8. Whisk together olive oil, dill, lemon zest, lemon juice, Dijon mustard, and sugar. Season with salt and pepper to taste. Serve immediately, or store in an airtight container in refrigerator up to 3 days.

9. makes 3/4 cup

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