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Ingredients

Crab
1/2 shallot, finely chopped
2 dashes hot sauce
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons lemon juice
1 tablespoon finely chopped chives
Salt and pepper
8 ounces lump crabmeat

Salad
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
2 teaspoons champagne or white wine vinegar
1 tablespoon chopped chives, more for garnish
1 tablespoon freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 pound baby Yukon gold potatoes, scrubbed
1/3 pound haricots verts or thin green beans, trimmed
1 bunch watercress, chopped coarsely
1 bunch endive, chopped in 1/2-inch-thick slices
3 radishes, thinly sliced
1 small celeriac, peeled and cut into thin matchsticks, or 1 fennel bulb, trimmed, halved and cut into thin wedges
2 hard-cooked eggs, peeled and finely chopped

Description

Lump Crabmeat, Tender Haricots Verts, Spicy Radishes And Watercress, And Creamy Baby Yukon Gold Potatoes Are Drizzled With A Lemon-chive Vinaigrette In This Sophisticated Salad. Enjoy With A Bottle Of Crisp White Wine.

Wholefoods