Crab Salad with Lemon Vinaigrette - Edible Delmarva
edibledelmarva.ediblecommunities.com
Simple ingredients shine in this summer salad from Chef Eli Jackson and the menu at Salt Air in Rehoboth Beach.
Ingredients
- 4 romaine heart
- 12 ounces jumbo lump crab meat
- 4 ounce smoked trout roe
- 1 avocado
- 4 tablespoon chopped chives
- Basil oil
- Lemon vinaigrette
- ½ cup lemon juice
- ½ cup champagne vinegar
- 1 tablespoon Dijon mustard
- 1 cup extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
- 6 ounces basil leaves
- 1 to 1½ cups vegetable oil
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