Corn and Crab Salad | Oregonian Recipes

Ingredients

• 4 ears white corn, husks removed
• Grated zest and juice of 1 lemon
• 1 tablespoon champagne vinegar
• 1 clove garlic, grated
• 5 tablespoons olive oil
• 8 ounces jumbo lump crabmeat (picked through to remove bits of shell)
• Handful cherry tomatoes, halved
• 1 English cucumber, skin on, halved lengthwise and sliced into half-moons
• 1/4 cup pickled shallots (see recipe below)
• 1 avocado, pitted, peeled and diced
• Salt and freshly ground black pepper
• Aleppo pepper (see note)
• Handful fresh basil leaves, torn into large pieces
• Leaves from 1 branch fresh tarragon, torn