Makes 4 servings
This refreshing salad deserves a fine presentation. Make it in advance and refrigerate for several hours before serving. Then bring out your best martini glasses (large enough to accommodate greens and a heaping ¾ cup salad) -- chill them in the refrigerator, too, before filling. Add artisan olive bread and a cheese plate for an elegant, light lunch served with style.
For the salad
1 tablespoon canola oil
1 small zucchini, cut into 3/8-inch dice
1 small yellow summer squash, cut into 3/8-inch dice
½ yellow bell pepper, finely chopped
½ green bell pepper, finely chopped
1 ½ teaspoons minced garlic
For the dressing
¼ cup fresh orange juice 2 tablespoons Chinese plum sauce 2 tablespoons mayonnaise 1 tablespoon fresh lime juice 1 teaspoon Dijon mustard 1 teaspoon minced fresh ginger Pinch of red pepper flakes, or to taste
To complete the recipe
1 (6-ounce) can lump crab, drained and broken into chunks 1 tomato, cut into 3/8-inch dice 2 green onions, finely chopped 2 cups finely shredded romaine lettuce
Heat the oil in a large sautè pan over medium-high heat. Add the zucchini, squash, and bell peppers. Cook, stirring constantly, for 2 minutes. Add the garlic; stir for 1 more minute or until the vegetables are crisp-tender. Transfer the vegetables to a large shallow bowl and stir occasionally as they cool.
Whisk together all the dressing ingredients in a medium bowl. Gently stir in the crab, tomato, green onions, and the cooled vegetables. If time permits, transfer the mixture to a refrigerator container; cover and refrigerate for at least 2 hours or up to 8 hours before serving.
To assemble each serving, put ½ cup lettuce in the bottom of a martini glasses. Top with ¾ cup of the crab mixture.