Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Extra-virgin olive oil

  2. 3 tablespoons 45ml Fresh lemon juice

  3. 1 teaspoon 5ml Dijon mustard

  4. 1/4 cup 10g / 0.4oz Assorted chopped fresh herb leaves, such a Parsley, basil, and tarragon

  5. 1/2 teaspoon 2 1/2ml Chopped garlic

  6. 1 teaspoon 5ml Salt

  7. 1/2 teaspoon 2 1/2ml Sugar

  8. 1/2 cup 31g / 1.1oz Small-diced red onion

  9. 1/2 cup 31g / 1.1oz Small-diced Roma tomatoes

  10. 1 cup 237ml Thinly-sliced drained canned artichoke Hearts packed in water

  11. 16 Kalamata olives - pitted and halved

  12. 1 lb 454g / 16oz Cooked crab claws Toasted Croutons

  13. 1 French bread (abt 8" dia by 15" long) - ends trimmed And cut crosswise into 1/4" pieces

  14. 5 tablespoons 75ml Olive oil

  15. 1/4 teaspoon 1 1/3ml Salt

  16. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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 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. (Yields about 32 croutons) This recipe yields 8 to 10 servings.


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