Dungeness crab, cabbage and apple salad
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | larges | Belgian Endive Leaves, approx. same size |
5 | cups | Green Cabbage, very finely shredded |
1 | large | Sweet Apple Such, peeled, cored,cut ju |
½ | cup | Pistachios, halved, lightly toas |
Walnut Oil Vinaigrette (Recipe Follows) | ||
1 | pounds | Dungeness Crab Meat*, fresh cooked |
Raw Beet Threads (Use Japanese Turner Slic | ||
Fresh Daikon Sprouts | ||
Tobiko Caviar | ||
⅓ | cup | Chopped shallots or green onions (white portion only) |
1 | tablespoon | Blanched, chopped garlic |
1 | teaspoon | Grated lemon zest |
½ | cup | Reduced rich chicken stock (reduced by 50 percent from original) |
1 | tablespoon | Fresh lemon juice |
2 | tablespoons | Sherry vinegar |
1 | tablespoon | Dijon mustard |
½ | cup | Fragrant walnut oil (up to 2/3) |
Salt and freshly ground pepper | ||
2 | tablespoons | Chopped fresh herbs such as dill, tarragon, parsley, chives or a combination |
Directions
GARNISH
WALNUT OIL VINAIGRETTE
*Plus 6 claw meat portions.
Place four endive leaves arranged in a square in the center of 6 plates.
Combine cabbage, apples and pistachios and mound in the center of the endive square. Drizzle a tablespoon or two of vinaigrette over cabbage mixture. Divide crab and place on top of cabbage and drizzle another teaspoon or two of vinaigrette over crab placing a claw meat portion on top. Garnish with beet threads, daikon sprouts and a sprinkling of tobiko if desired.
Yield: 6 servings
WALNUT OIL VINAIGRETTE WITH HERBS: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can.
Add the shallots, garlic, lemon zest and ⅓ cup reduced stock in a blender and pure till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.
Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days. Yield: approximately 1½ cups Air date: 01/26/97
NOTES : This combines some wonderful flavors that are a perfect match for a toasty Chardonnay.
Recipe by: JOHN ASH SHOW #JA9765 Posted to MC-Recipe Digest V1 #416 by Bill Spalding <billspa@...> on Jan 29, 1997.
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