Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 3 tablespoons fresh lemon juice

  3. 1 teaspoon Dijon mustard

  4. 1/4 cup assorted chopped fresh herb leaves, such as parsley , basil, and tarragon

  5. 1/2 teaspoon chopped garlic

  6. 1 teaspoon salt

  7. 1/2 teaspoon sugar

  8. 1/2 cup small diced red onion

  9. 1/2 cup small diced Roma tomatoes

  10. 1 cup drained and thinly sliced canned artichoke hearts packed in water

  11. 16 Kalamata olives , pitted and halved

  12. 1 pound cooked crab claws

  13. 1 recipe toasted croutons, recipe follows

  14. 1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch pieces

  15. 5 tablespoons olive oil

  16. 1/4 teaspoon salt

  17. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and chill for at least 4 hours. Serve with the croutons.

  2. 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 olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon 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 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving. Yield: about 32 croutons


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