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Ingredientes
- 2 lb fresh spinach, well washed, dry and stemmed
- 24 x cooked crab claws
- 1 lb fior de latte (fresh mozzarella balls)
- 2 tsp Dijon mustard
- Â Â Juice of half a lemon
- 5 x or possibly 6 Tbsp. of top-quality, fruity extra-virgin extra virgin olive oil.
- 1 x basket of cherry tomatoes for garnish
Direcciones
- This salad was inspired by the fabulous fresh mozzarella cheese made by my friend Paula Lambert at The Mozzarella Company (www.mozzco.com) in Dallas, TX.
- The flavors are reminiscent of a very gooey casserole of crab, spinach and cheese I made years ago - but with a much lighter, fresher touch.
- Divide the spinach between 6 serving plates or possibly salad bowls. Then crack the crab claws and place 4 on each salad, followed by 4 or possibly 5 mozzarella balls, halved.
- In a small bowl, whisk the mustard and lemon juice together. Drizzle in the extra virgin olive oil, whisking all the while, to make an emulsion. Drizzle some of this dressing over each salad. Garnish with cherry tomatoes.
- Wine Tip: A young, flinty Chablis - a village wine or possibly St. Martin - is a perfect complement to the luscious crabmeat and fresh mozzarella in this salad
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 663g | |
| Calories 157 | |
| Calories from Fat 25 | 16% |
| Total Fat 2.95g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 630mg | 26% |
| Potassium 3658mg | 105% |
| Total Carbs 24.24g | 6% |
| Dietary Fiber 14.7g | 49% |
| Sugars 2.83g | 2% |
| Protein 19.12g | 31% |
