Seafood
1 head Bibb lettuce
1 small head radicchio
1 bunch watercress
TOPPING:
1/3 cup veg oil (75 mL)
1/4 cup lemon juice (50 mL)
2 teaspoons grated ginger root( 10 mL)
1/2 teaspoon dry mustard ( 2 mL)
1/2 teaspoon salt
pinch pepper
1 can crab meat ( 6 oz/170 g)
1 large avocado peeled and cubed
2 green onions thinly sliced
Tear Bibb lettuce and radicchio into bite-size pieces. Divide among 4 plates. Arrange watercress on top.
Topping:
In saucepan, combine oil, lemon juice, ginger root, mustard, salt, and pepper; bring to boil, stirring constantly. Add crab meat, avocados and onions; reduce heat and cook, stirring constantly for 1 to 2 minutes or until warmed through. Spoon over salad. Serve immediately.