A delicious and sustainable choice that turns a comfort classic into a treasured must-have.
Blanch and cool the asparagus. Hard-boil and peel the eggs.
In a small bowl, whisk olive oil with Dijon mustard and champagne vinegar; season with salt and set aside.
In a large bowl, combine mesclun, quartered tomatoes, thinly-sliced red bell pepper, kalamata olives, asparagus, peeled-and-seeded cucumber slices, thinly shaved red onion and capers.
Gently toss ingredients with the vinaigrette and place equal amounts in 4 bowls.
- Arrange halved eggs and cut pieces of crab legs evenly around salads and serve.