Crab, corn and tomato salad with lemon-basil dressing

By Anonymous -
I picked up a few fresh tomatoes at a farm market this weekend, and six ears of corn. So I knew it was time to make this salad. Gaby tested it for me, and then whined for 20 minutes that she wanted more, before dinner. I think that deems the recipe a success.

from Cooking Light, June 2008
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra-virgin 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) I used 3 ears, and also blanched them before putting in the salad
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion I left this out, but I bet it's good with
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved

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.
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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