Crab Salad With Shallot Dressing | Oregonian Recipes

Ingredients

• 2 pounds fresh, cooked crabmeat
• 12 cups mixed salad greens (see note)
• 1 cup fresh, whole tarragon leaves
• 10 tender celery ribs
• 3 firm, medium-size shallots
• 1 firm, small cloves garlic, pressed
• 1/2 cup freshly squeezed lemon juice
• 1 teaspoon granulated sugar
• 1 tablespoon poppy seeds
• 3/4 cup olive oil