Crab Salad Nicoise
|Boiling potatoes||4 Medium|
|Green beans||1 Pound, cut into 2 inch lengths|
|Olive oil||2 Tablespoon|
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Chives/Green onion||1 Tablespoon, thinly sliced|
|Butter lettuce leaves||6 Cup (96 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
Cook potatoes in boiling water thirty minutes or until tender, drain, cool ten minutes.
Cut into 1-inch chunks and place in a shallow dish. Cook beans in boiling water ten minutes or until tender, drain and cool ten minutes.
Add to potatoes.
Combine oil, vinegar, chives, salt and pepper in small jar with tight-fitting lid.
Shake well and pour two-thirds of dressing over potatoes and beans.
Refrigerate, covered, 2 hours (up to 24), stirring occasionally.
To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top.
Divide crabmeat among the plates, garnish with tomatoes (and olives, if desired).
Drizzle remaining dressing on top.