Salade Niçoise with Imitation Crab Tostada Croutons

Ingredients

• 8 oz Imitation crab (surimi), flaked
• 4 Tostada shells or corn tortillas
• 3 Eggs, hard-boiled and halved
• 8 oz Baby potatoes, halved
• 6 oz Green beans, trimmed
• 1 cup Cherry tomatoes, halved
• 1/3 cup Niçoise or kalamata olives, pitted
• 1 tbsp Dijon mustard
• 2 tbsp Red wine vinegar
• 3 tbsp Olive oil
• 1 small Shallot, minced
• 2 tbsp Fresh parsley, chopped(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Preheat oven to 400°F. Place tostada shells (or tortillas) on a baking sheet and bake 5-7 minutes until crisp, then break into large crouton-sized rounds.

2. 2

   Meanwhile, boil potatoes in salted water for 10 minutes, adding green beans for the last 4 minutes. Drain and rinse under cold water.

3. 3

   Whisk together Dijon mustard, red wine vinegar, minced shallot, 2 tbsp olive oil, salt, and pepper to make the vinaigrette.

4. 4

   Toss flaked imitation crab with 1 tbsp of the vinaigrette in a small bowl.

5. 5

   Arrange potatoes, green beans, tomatoes, olives, egg halves, and dressed crab on two plates. Drizzle with remaining vinaigrette.

6. 6

   Top with crispy tostada rounds, sprinkle with parsley, and serve immediately.