INGREDIENTS
Salt
½ lb. green beans, halved
2/3 cup plain yogurt
3 TBSP. mayonnaise
1 to 2 TBSP. fresh lemon juice
½ cup chopped fresh chives
¼ cup fresh basil
3 anchovy fillets, chopped
Black pepper
½ lb. lump crabmeat
1 avocado, halved, pitted and diced
3 romaine hearts, chopped
1 ½ cups croutons
1 pint cherry tomatoes, halved
DIRECTIONS
Bring a saucepan of salted water to a boil.
Add the beans; cook until crisp-tender.
Drain and run under cold water to stop the cooking.
Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth.
Season with salt and pepper.
Toss the crabmeat, half the avocado and about 1 TBSP. of the yogurt dressing in a small bowl.
Toss the romaine, croutons, beans and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Serves 4.
