This salad from Vatche Benguian, chef of The Roof Terrace Restaurant, is an elegant appetizer or summer salad main course that's put together in minutes. Just be sure to use good quality vinegar.
 
Serves 4-6

1 pound Jonah Crab Meat - cleaned (to order from your local fishmonger or substitute with Jumbo Lump Blue Crab Meat)
1 pound green asparagus
½ pound baby summer leaves mix (Arugula, Frisee, Mache, Spinach & Romaine)
½ pound red and yellow Grape Tomatoes, cut in half
8 medium basil leaves, torn into small pieces with your fingers

Sherry Vinaigrette
¼ cup shallots, very finely diced
¼ cup of high quality Spanish Sherry vinegar
¾ cup cold-pressed extra virgin olive oil
Kosher Salt and fresh crackedblack pepper, to taste

In a small bowl, whisk together the shallots, sherry vinegar, olive oil and salt and pepper. Place aside. 

Directions for Salad
Cut about ½ inch off the asparagus stems. Blanch the asparagus in plenty of boiling water, then plunge into iced water to stop cooking process and drain when chilled.

Starting from the spear head cut asparagus stems in 2-inch pieces.

Combine all the salad ingredients in a large bowl.

Drizzle the sherry vinaigrette over the top and gently toss the crab meat, asparagus, tomatoes, basil and summer lettuce leaves. Make sure to check for seasoning to taste.

Plate the salad either individually on separate plates, or family style on a large colorful shallow platter. Make sure crab meat, asparagus and the tomatoes are arranged on top of the lettuce for beautiful color. 

The Roof Terrace Restaurant is located on the top floor of the Kennedy Center, 2700 F St NW, 202 416 8555.