Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon minced garlic
- 1/4 teaspoon hot red pepper sauce
- 1/4 teaspoon salt
- 2 tablespoons chopped green onions
- 2 tablespoons small capers, drained
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh parsley leaves
- 1 hard boiled egg, peeled and pushed through a sieved
- 1 pound jumbo lump crabmeat, picked over for shells and cartilage
- 1 pint heirloom cherry tomatoes or Sweet 100's, washed and halved
- 1 pint yellow teardrop tomatoes, washed and halved
- 4 small bunches fresh watercress, cleaned
- 1/4 cup chopped fresh chives
- 3 tablespoons extra-virgin olive oil
Description
Food Network Invites You To Try This Teardrop Tomato And Watercress Salad With Crabmeat Ravigote Recipe From Emeril Lagasse.
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