July 31, 2010

Lovely Summer Salad with Crabcakes

for the salad
2 cold or hot crabcakes
4 slices pickled beets, cut into sticks
1 head of romaine lettuce, chopped
2 oz plain crumbled  feta
1/2 cucumber, sliced
15 cherry tomatoes, halved

for the dressing:
juice and zest of 1 lemon
2 tablespoons olive oil
1/4 teaspoon celery seed
freshly ground black pepper

Toss the salad ingredients together (except for the crabcake) divide among two plates. Place the dressing in a jar or salad dressing container and shake. Pour over salads.

My thoughts:
This is a great way to use up leftover crabcakes. I know it is hard to even think about having something as delicious as a crabcake leftover but living in a two person household, we often end up with extra. Luckily they are pretty good cold or at room temperature the next day. For this salad I want some serious flavor so I used feta and pickled beets (my new favorite combination!) and a tart dressing. It was really good! If I was making this again, I think I might be tempted to make miniature crabcakes and have more than one per salad just for fun. Sort of like a crab crouton.