Looking for the perfect summer recipe to complement a bottle of California Chardonnay? This is it!
Photo Credit: my dear friend and bacon enthusiast, Megan Adams BAC: Bacon Avocado Crab Salad
4 slices bacon, cut into lardons.
1 bunch asparagus
1 head Bibb lettuce
2 cups baby spinach
1 avocado
Handful pea shoots
10 oz wild caught crab
Generous amount of feta cheese
Good sea salt (I used lemon sea salt)
- Every good recipe begins with bacon, don’t you think? Cook bacon until crisp. Let drain on paper towel.
- Heat grill to medium high. Rub asparagus with a bit of olive oil and sprinkle with garlic salt. Cook asparagus just a few minutes, until slightly charred.
- Rub slices of ciabatta with olive oil. Grill for a minute or so, until you get nice grill marks. Turn off the grill.
- Chop Bibb and spinach. Place in attractive serving dish. (I chose a large wooden bowl.) Chop pea shoots, add to bowl. Cut avocado into chunks, add to bowl. Chop grilled asparagus, add to bowl.
- Toss with feta cheese, crab, and favorite dressing. I used the Mediterranean Dressing with Feta from Whole Foods because I clearly can’t consume enough feta in any given day.
- Serve with grilled ciabatta bread and oil for dipping. Enjoy!
Happy tossing,
