Crab, Tomato, and Corn Salad


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

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.

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