I did not want to tell my gracious host that his recipe was poisoning me so out of desperation I invented secret dinner. Secret dinner is when you are going to eat at someone's house and you know you don't want to eat what they have prepared so you stop off on the way to the dinner and get another meal. It is usually a small somewhat insignificant meal in order to allow you to still be able to eat enough of the real meal to not appear rude. Secret dinner saved me from several sleepless meat sauce nights filled with pain and suffering. After the creation of the secret dinner, I have shared the theory with some very fortunate loved ones who have since participated in the practice with me. It has evolved to encompass eating before a particularly light meal at someone's home or a meal that is served much later than you are accustomed to eating dinner. Although it might sound like a very despicable and gluttonous practice I hope you find compassion in understanding its origin and if that still doesn't do it then you must understand how crazy I get if I don't eat!
So what does all of this have to do with Corn and Crab Salad? I prepared this meal this week for my friend Melanie. And although we both though it tasted fine it didn't blow my socks off. It was not filling and it wasn't at all delicious. I found the dressing to be very bland and it didn't have much of anything to really hang its hat on. Later that night when Forrest asked how was the salad I told him it was "secret dinner worthy". Having shared in many a secret dinner with me - he knew exactly what I was talking about!
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Cooking Light June 2008
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato (eliminated this due to the tomato drama happening this week)
2 cups cherry tomatoes, halved
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture. (I added avocado slices to liven it up a bit)