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Ingredients

• 1/2 pound new potatoes, quartered and blanched
• 1/2 cup thinly sliced onions
• 1/4 pound haricots verts, blanched
• 4 Roma tomatoes, seeded and chopped
• 2 anchovy fillets, mashed
• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon minced garlic
• Salt
• Freshly ground black pepper
• 1 cup flour
• 4 large or 8 small softshell crabs, cleaned
• Oil, for frying
• 6 cups packed watercress lettuce, cleaned and patted dry
• 8 hard-boiled quail eggs, peeled
• 16 Nicoise olives, pitted and halved
• 1 tablespoon finely chopped fresh parsley leaves

Description

Food Network Invites You To Try This Softshell Crab Nicoise Salad Recipe From Emeril Lagasse.

Food Network