Look for tender, fresh baby greens and microgreens at your local farmers' market; they should be abundant this time of year. Soaking vegetables in ice water crisps them up.

Recipe by Southern Living May 2012

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Credit: Jennifer Davick

Recipe Summary test

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shave carrots into thin strips using a vegetable peeler. Cut fennel and onion into very thin slices using a mandoline. Place carrots, fennel, and onion in a large bowl; add ice water to cover. Let stand 30 minutes.

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  • Combine edamame, peas, 2 Tbsp. Lemon-Dill Vinaigrette, and salt and pepper to taste.

  • Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.

  • Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot mixture, salad greens, and crabmeat mixture. Drizzle with remaining Lemon-Dill Vinaigrette just before serving.

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