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Ingredientes
- 1/2 c. extra-virgin extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 c. assorted minced fresh herb leaves, such a parsley, basil, and tarragon
- 1/2 tsp minced garlic
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp sugar
- 1/2 c. small-diced red onion
- 1/2 c. small-diced Roma tomatoes
- 1 c. thinly-sliced liquid removed canned artichoke hearts packed in water
- 16 x Kalamata olives pitted and halved
- 1 lb cooked crab claws
- 1 loaf French bread (abt 8" dia by 15" long) ends trimmed and cut crosswise into 1/4" pcs
- 5 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
Direcciones
- Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and refrigeratefor at least 4 hrs. Serve with the croutons.
- For the Toasted Croutons: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the extra virgin olive oil, then sprinkle them with 1/8 tsp. of the salt and 1/8 tsp. of the black pepper. Turn the slices over and brush with the remaining oil. Sprinkle with the remaining salt and pepper.
- Bake for about 6 min, then turn the baking sheet around in the oven to ensure even browning. Bake till the croutons are lightly browned, about 6 more min. Remove from the oven and let cold completely before serving. (Yields about 32 croutons)
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 197 | 89% |
| Total Fat 22.24g | 28% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 435mg | 18% |
| Potassium 19mg | 1% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.61g | 0% |
| Protein 1.01g | 2% |
