Summer Herb Salad with Fresh Crab, Quinoa Tabouleh, and Harissa Vinaigrette

If you haven’t tried making a salad that’s absolutely brimming with fresh herbs, let us tell you how delicious it is. Try this Quinoa Herb Salad recipe today!

4 Servings

https://food52.com/recipes/37621-summer-herb-salad-with-fresh-crab-quinoa-tabouleh-and-harissa-vinaigrette

Ingredients

2 tablespoons harissa

3 tablespoons champagne vinegar

1/4 cup canola oil

1/4 cup extra-virgin olive oil

kosher salt and freshly ground black pepper to taste

1 pound backfin crabmeat, picked over

2 tablespoons shallot, minced

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

3 heads little gem or bibb lettuce, rinsed

3/4 cup quinoa tabouleh

1/2 cup each of fresh mint and basil leaves

1/2 cup each of chopped dill and snipped chives

Instructions

Step 1

For vinaigrette: Whisk harissa and sherry vinegar together. Gradually add canola oil a few drops at a time, whisking constantly. Add olive oil a drizzle at a time, continuing to whisk and emulsify. Season with salt and pepper.

Step 2

To assemble, combine crabmeat with shallot, lemon juice, and olive oil. Season with salt and pepper and carefully toss to combine.

Step 3

In a large serving bowl, toss lettuce with fresh herbs and enough vinaigrette to delicately coat the greens (about ½ cup).

Step 4

Carefully fold in crab mixture and serve with fresh lemon wedges and extra vinaigrette on the side.

Step 5

Enjoy!