Crab Caesar Salad #SundaySupper for Two

Salad is something that I eat a lot of daily. Not only is it refreshing and (when done right) filling enough to satisfy without weighing you down, it's so variable and easy to make that some weeknights it is dinner for one, poassibly with some toasted pita on the side. My "rabbit habit" is somewhat legendary at work, as not only do I eat the same thing every day, I'm one of the few people who willingly eat that quantity of vegetables, in their raw state, as their work-sustaining midday meal.

Regardless of the eye-rolls and jokes, I love the refreshing crunch of my salads, and like my five year old self, Caesar style is always a hit. Often I will make a double batch of dressing and keep it in the fridge so that I can whip up a dinner like this on a whim. The full recipe for this tangy, lightly dressed salad is the perfect meal for two this #SundaySupper, and by opting for a dairy- and mayo-free dressing it keeps things even lighter. I chose to combine iceberg and romaine lettuce for both crunch and classic flavour, and since I can't tolerate more than a little bit of "real" crab I mixed in some surimi for extra body and protein. Since I don't do bacon (and love spicy things), for the "smoky" element of the dressing I used a combination of smoked paprika and chipotle chili flakes (if you don't want the heat use smoked sweet paprika and plain black pepper to taste).

Whether or not you have someone to share this #SundaySupper with, you can be sure that a bowl of this salad won't be relegated to "side dish" status!

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Seafood Recipes

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Dressing inspired by Simply Whisked

Crab Caesar Salad
Serves 2

Dressing:
2 tbsp lemon juice
3 tbsp white wine vinegar
2 1/2 tbsp olive oil
3 cloves garlic, minced
1 tsp lemon zest
1 tsp fish sauce
1 tbsp Dijon mustard
pinch smoked paprika
pinch chipotle pepper flakes

Salad:
2 cups shredded iceberg lettuce
3 cups shredded romaine lettuce
100 g chopped king crab leg meat
100 g "chunk style" crab surimi (imitation crab)

1. Whisk all the dressing ingredients in a small bowl until well combined. Transfer half to the bottom of a large salad bowl.
2. Add the lettuces to the bowl and top with remaining dressing.
3. Toss well to coat each leaf.
4. Top with the mixture of crab and surimi and serve immediately.

Amount Per Serving
Calories: 290.6
Total Fat: 18.1 g
Cholesterol: 34.7 mg
Sodium: 1,196.7 mg
Total Carbs: 13.0 g
Dietary Fiber: 2.2 g
Protein: 16.9 g