Salad Nicoise with Norwegian King Crab

Salad Niçoise with Norwegian King Crab

A delicious and sustainable choice that turns a comfort classic into a treasured must-have.

Difficulty Easy
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  • Blanch and cool the asparagus. Hard-boil and peel the eggs.

  • In a small bowl, whisk olive oil with Dijon mustard and champagne vinegar; season with salt and set aside.

  • In a large bowl, combine mesclun, quartered tomatoes, thinly-sliced red bell pepper, kalamata olives, asparagus, peeled-and-seeded cucumber slices, thinly shaved red onion and capers.

  • Gently toss ingredients with the vinaigrette and place equal amounts in 4 bowls.

  • Arrange halved eggs and cut pieces of crab legs evenly around salads and serve.