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Yields 4 servings
3 cups diced honeydew melon
1 lb. crabmeat (or imitation crabmeat), or cooked flaky white fish
3 tablespoons chopped fresh chives
1 teaspoon dried ground chervil
1-1/2 tablespoons sesame oil
1 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
4 cups coarsely chopped fresh watercress sprigs removed from thicker stems
1 yellow bell pepper, cored, seeded and cut into thin strips, for garnish
1. In large bowl, combine honeydew, crabmeat and chives. Toss to combine. Set aside.
2. In small bowl, whisk together chervil, sesame oil, vinegar, salt and black pepper.
3. Drizzle dressing over honeydew mixture and toss to combine.
4. Arrange watercress on individual plates and top with salad. Garnish with pepper strips.
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