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
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