Crab and Potato Salad with Herb-Caper Pesto (Insalata Pantesca)
(adapted from Chef Sarah Grueneberg's recipe)
Course
Appetizer, Main Dish, Salad
Cuisine
Italian
Prep Time40minutes
Cook Time15minutes
Total Time55minutes
Servings6servings
Ingredients
1poundYukon Gold or other boiling potatoespeeled
Sea salt
½cuploosely packed basil leavesplus more to garnish
¼cupfresh tarragon leaves
¼cupflat-leaf parsley leaves
½cupalmondstoasted, plus more to garnish
¼cupsalt-cured capersrinsed, plus more to garnish
Good-quality extra virgin olive oil
Freshly ground black pepper
1poundpasteurized crab meatpicked through
1pintcherry tomatoespreferably heirloom, halved or quartered
Juice of 1 lemon
½pitted Castelvetrano or other Mediterranean oliveshalved
Instructions
Place the potatoes in a medium saucepan and season with 1 tablespoon sea salt. Add cold water to cover by one inch.
Over medium heat, bring the water to a simmer and cook the potatoes until just tender (avoid overcooking; they should have a bit of resistance). Remove potatoes, cool and slice in wedges or half-inch rounds.
In a blender bowl, combine the basil, tarragon, parsley, almonds and capers with 1/3 cup olive oil. Blend until pureed but a bit chunky. Season to taste with salt and pepper.
Toss the crab and tomatoes with the lemon juice, 2 tablespoons olive oil, and salt and pepper to taste.
Mix the potatoes with the pesto. Arrange on a platter or individual plates. Spoon the dressed crab and tomatoes on top. Garnish with basil leaves, olives, almonds, capers fried in olive oil and a few grindings of black pepper.