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Crab, Asparagus and Cantaloupe Salad

Servings 6

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 3 heads butter lettuce, washed and dried
  • 1/2 cantaloupe, sliced into thin wedges
  • 3/4 pound jumbo lump crabmeat
  • DRESSING
  • 2 tablespoons fresh mint, minced
  • 1 teaspoon fresh ginger, minced
  • 1/3 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar

Instructions

  1. Bring a large pan of water to a boil, add the asparagus and cook 30 seconds to 2 minutes (until crisp tender), depending on the size of the asparagus. Immediately plunge cooked asparagus into ice water, drain and pat dry. Refrigerate until serving. Combine all of the dressing ingredients and whisk until thoroughly combined. Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and melon wedges over the bed of lettuce. Top with crabmeat. Drizzle with dressing and serve immediately.