Name: Crab and Avocado Salad with Pancetta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
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.

Photograph by Johnny Miller

Courtesy of Food Network Magazine

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Crab and Avocado Salad with Pancetta

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