Victor Protasio
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

Just when it feels like there are no new combinations, this easy dinner salad comes into the picture. It’s a cornucopia of flavors: a sharp mustard vinaigrette, bitter radicchio, rich crab, and tart tomatoes. The eggs add richness and also give the whole thing a refreshed Niçoise salad vibe. It’s light, crispy, fresh, and perfect for warm nights. Shopping tip: It’s worth splurging on nice crab since it’s front-and-center here. Serve with a crisp white wine and if you want to make it more filling, add some fresh, crusty bread.

How to Make It

Step 1

Bring a pot of water to a boil over high. Carefully lower eggs into water and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water. Let cool for 10 minutes. Peel eggs and halve lengthwise.

Step 2

Whisk shallot, lemon juice, thyme, mustard, salt, and pepper in a small bowl. Whisk in oil until combined.

Step 3

Toss kale, radicchio, and 2 tablespoons dressing in a large bowl. Mix crabmeat, tomatoes, squash, parsley, and remaining dressing in a separate large bowl.

Step 4

Serve kale mixture topped with crab salad and eggs.

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