This beautiful salad inspired by Mario Batali, is filled with springtime flavors, and hearty ingredients. The white beans and crab make it filling enough to serve as a light main course, as well as a starter.
For the salad:
Drain and rinse 1 can of cannellini beans and place in a bowl. Add some finely diced red onion, and about a teaspoon or so of diced fresh rosemary and marjoram. Add the zest and juice of a lemon, season liberally with salt and pepper and chill until ready to use.
Before serving, mix in 1 pound of lump crabmeat, and drizzle with mint oil. Add a quick grind of fresh pepper and enjoy!
For the mint oil:
Blanch about ½ cup of fresh mint leaves in boiling water for 15-30 seconds. Drain and squeeze dry.
In a blender or food processor, puree the mint with ½ – ¾ cup of olive oil. This can also be done a couple of hours in advance and set aside until ready to serve.
photo: indigo jones
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