Crab Asparagus Salad With Lemon Aioli

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lemon
• 1/4 cup mayonnaise
• 1 garlic clove, finely minced
• 1/2 cup extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• salt & freshly ground black pepper
• 8 fingerling potatoes or 4 small yukon gold potatoes, boiled until tender
• 16 stalks asparagus, trimmed and blanched in salted water until just tender
• 1 lb lump crabmeat
• 1 bunch watercress, bottom few inches torn off

Recipe

• 1 cut about one inch off the end of the lemon and squeeze out the juice into a small bowl. cut the rest of the lemon into thin slices. add the mayonnaise and the garlic to the lemon juice. combine well; refrigerate at least one hour. grill lemon slices in a grill pan or broil a few minutes until they just begin to char.
• 2 make a vinaigrette by combining olive oil and vinegar with salt and pepper to taste; set aside. cut fingerling potatoes in half lengthwise, or cut yukon golds into quarters. cut the asparagus spears on the bias into 11/2-inch lengths.
• 3 toss the crabmeat, potatoes, and asparagus with enough of the vinaigrette to coat. spoon 1 tablespoon of the aioli on each of 4 serving plates. arrange crab, potato, and asparagus on top. garnish with watercress and a little vinaigrette sprinkled on top.