What’s For Dinner: Crab And Corn Salad With Tarragon Vinaigrette

The other night, I tried a new recipe that Pam ripped out of the July/August 2008 issue of Health Magazine. I was skeptical of it at first, especially since I didn’t know anything about the herb tarragon. Pam told me we had it in the garden, but I had no idea where to find it. Then she told me it tasted a bit like licorice and I was even more doubtful about the dinner. But let me tell you, it was fantastic! One of the best things about it was that it was super easy to make and really fast. It took me less than 15 minutes to prepare and the kids even ate it. I immediately added it to our binder of “keeper recipes.”

Ingredients:

• 1 Tablespoon Champagne or white wine vinegar (I used white wine vinegar)
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons minced shallot
• 1 teaspoon minced fresh tarragon
• 1/4 cup extra-virgin olive oil ( I used regular)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 cup canned yellow corn
• 12 oz cooked dungeness crab meat

Preparation:

1. Whisk together first four ingredients in a small bowl.
2. Whisk in olive oil in a slow thin stream.
3. Add salt and pepper and set aside.
4. Gently combine corn and crab in a serving bowl.
5. Add vinaigrette and chives. Toss gently before serving

Nutrition:
Makes approximately 4, 1 cup servings.
Calories: 290
Fat: 17g (4g sat, 11g mono, 2g poly)
Protein: 24g
Carbohydrates: 11g

One thing of note, the original recipe (link below where it says “image source”) actually called for lobster but I couldn’t find any. Plus, we love crab in our house and thought it would make a fine substitution. We’ll try it with lobster next time.

Image Source