Ingredients:
- 1 watermelon radish
- 1/4 cup plain yogurt
- 3 Tbs. mayonnaise
- 4 1/2 tsp. Dijon mustard
- Grated zest and juice of 1 lemon
- 2 Tbs. snipped fresh chives
- 1/2 lb. cooked shrimp
- 1/2 lb fresh lump crabmeat
- 6 oz. mâche
Directions:
Using a mandoline, thinly slice the radish. Set aside.
In a small bowl, whisk together the yogurt, mayonnaise, mustard, lemon zest, lemon juice and chives to make a dressing.
Peel the shrimp, leaving the tail segments intact. Pick over the crabmeat for shell fragments.
Divide the mâche among 4 to 6 salad plates and top with an equal amount of shrimp, crabmeat and radish slices. Drizzle with the dressing and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
In a small bowl, whisk together the yogurt, mayonnaise, mustard, lemon zest, lemon juice and chives to make a dressing.
Peel the shrimp, leaving the tail segments intact. Pick over the crabmeat for shell fragments.
Divide the mâche among 4 to 6 salad plates and top with an equal amount of shrimp, crabmeat and radish slices. Drizzle with the dressing and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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