Romaine Salad with Pickled Beans
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.
How to Make It
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.
Why on earth would this be entitled Romaine Salad with Pickled Beans