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Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon
• 1/2 teaspoon chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 cup small diced red onion
• 1/2 cup small diced Roma tomatoes
• 1 cup drained and thinly sliced canned artichoke hearts packed in water
• 16 Kalamata olives, pitted and halved
• 1 pound cooked crab claws
• 1 recipe toasted croutons, recipe follows

Description

Food Network