Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently makes this dish with poached rock shrimp in place of the crab.
Slideshow:More Seafood Salads
1/2 cup lightly packed mint leaves
3/4 cup plus 2 tablespoons extra-virgin olive oil
One 15-ounce can Great Northern beans, or other canned white beans, rinsed
1/4 cup minced red onion
1 teaspoon minced rosemary
1 teaspoon minced marjoram
1 teaspoon finely grated lemon zest
2 1/2 tablespoons fresh lemon juice
Freshly ground pepper
1 pound lump crabmeat, picked over
How to Make It
In a saucepan of salted boiling water, blanch the mint for 30 seconds. Transfer to a bowl of ice water; drain well and squeeze dry. Transfer the mint to a blender and puree with 3/4 cup of the olive oil and a pinch of salt.
In a bowl, toss the beans with the red onion, rosemary, marjoram, lemon zest and juice and remaining 2 tablespoons of oil. Season with the salt and pepper. Fold in the crab. Drizzle the salad with the mint oil and serve.
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