Crab and Avocado Salad with Pancetta
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
1 pound jumbo lump crabmeat, picked through
1 avocado, cut into 1-inch pieces
Freshly ground pepper
12 thin slices pancetta (about 3 ounces)
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 anchovy fillet
1 clove garlic, chopped
Juice of 1/2 lemon
Kosher salt
2 small heads Boston lettuce, torn into large pieces
3 cups baby arugula
1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces
Directions
- Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.
- Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
- Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.
