There are few items more fun to eat than the artichoke with its edible leaves that must be plucked with fingers to be eaten. The prize for all this effort? A tender edible heart.
“Play with your food” artichoke and crab salad with strawberry basil vinaigrette is the perfect refreshing lunch on a warm sunny day.
Here are the ingredients you will need to create this tasty salad for your next dining experience out in your backyard patio.
Loni’s “Play with your food” artichoke and crab salad with strawberry basil vinaigrette
makes 4 servings
- 4-5 artichokes (I used five since that was how many came with my shipment from Live Earth Farm)
- 16 oz of fresh crab meat
- 1 1/2 tablespoon of mayonnaise
- 1 teaspoon of Dijon mustard (I like the kind with whole mustard seeds in them)
- a pinch of grey/sea salt
- a pinch of freshly ground pepper
- some salad greens to dress up the plate
Strawberry Basil Vinaigrette
- 10 strawberries
- 10 fresh basil leaves
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of aged balsamic vinegar (I like to use vinegar that has been aged at least 8 years)
- 1 tablespoon of freshly squeezed lemon juice
- a pinch of salt
I would recommend a Riesling or Sauvignon Blanc pairing with this salad. An unoaked Chardonnay may also work well. These pairings will accentuate the fruitiness of this salad. If you have a buttery Chardonnay, the meatiness of the crab will be emphasized. This is not my preference, but it may be yours.
You want to eat this dish by taking one of the artichoke leaves, placing a forkful of the artichoke and crab mixture on top and eat it as you would a nacho chip with dip on top. Make sure you only eat the soft portion of the leaf. Have a bowl available to throw away the inedible parts of the leaf.
This is a salad that is sophisticated in taste but is meant to be eaten playfully.