A Niçoise Salad Reimagined for Spring with California Avocados Crab and Mustard Vinaigrette

A Niçoise Salad Reimagined for Spring with California Avocados, Crab, and Mustard Vinaigrette

A Niçoise Salad Reimagined for Spring with California Avocados, Crab, and Mustard Vinaigrette

By The Kitchn
40 minutes

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Details
  • Servings:   4
  • Calories:   245
  • Protein:   1g
  •  
  • Fiber:   1g
  • Sugar:   1g
  • Carb Total:   1g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   28g
  •  
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • french
Comments
Ingredients
  • 1 small clove garlic
  • 1 anchovy fillet (optional)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
Instructions

A Niçoise Salad Reimagined for Spring with California Avocados, Crab, and Mustard Vinaigrette serves 4 original recipe by The Kitchn.

View original preparation instructions

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