Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing

Deselect All

1 starchy potato, peeled and thinly sliced

2 cloves garlic

Coarse salt

Handful fresh flat-lead parsley

Couple sprigs fresh thyme, leaves finely chopped

1/2 lemon, zested and juiced

1/2 teaspoon crushed red pepper flakes

2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter

7 tablespoons extra-virgin olive oil, divided

2 roasted red peppers

1 small shallot, chopped

2 teaspoons sugar

2 tablespoons red wine vinegar

Black pepper

1 small escarole, chopped

1 small head radicchio, chopped

1 endive, chopped