Romaine Salad with Pickled Beans

Southern Living
Romaine Salad with Pickled Beans Recipe

Photo: Greg Dupree; Styling: Angie Mosier

This cool, crisp salad is a real crowd-pleaser on a hot summer night. Romaine's crisp and slightly bitter leaves are perfect here, as their sturdy texture is a good match for thick salad dressings. To add protein, try crispy crab cakes, grilled salmon, or shrimp. All make this a light and summery dish.


Serves 4


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1/4 cup mayonnaise
1 tablespoon Old Bay seasoning
2 large eggs
1 pound fresh lump crabmeat, drained
2/3 cup panko (Japanese-style breadcrumbs)
3 tablespoons olive oil
2 chopped romaine lettuce hearts
1 cup sliced dilly beans (pickled green beans)
1/2 cup sliced radishes
1 tablespoon chopped fresh dill


Active : 30 Minutes
Total : 30 Minutes

Whisk together mayonnaise, Old Bay seasoning, and eggs in a medium bowl until well combined. Add crabmeat and panko to bowl, stirring gently until just combined. Divide crab mixture into 8 equal portions; shape each into a 3-inch patty. Heat olive oil in a large skillet over medium-high. Add patties to pan; cook until well browned, about 4 minutes on each side. Remove from pan. Arrange chopped romaine in 4 bowls. Top evenly with dilly beans and radishes. Combine Buttermilk Dressing and dill in a small bowl. Drizzle dressing over each serving.

Created date

July 2016