Hearts of palm & crab salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | hearts of palm; blanched, marinated, |
| 1 | and julienned | |
| ½ | pounds | crab meat; picked over |
| 1 | for cartilage and shells | |
| 1.00 | cup | julienned carrots; blanched |
| ¼ | cup | toasted chopped walnuts |
| 1.00 | tablespoon | chopped chervil |
| ½ | cup | herb vinaigrette |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | cup | chiffonade baby lettuces |
| 3.00 | one-inch slices of tomato | |
| ¼ | cup | herb vinaigrette |
| 2.00 | tablespoon | grated parmigiano-reggiano cheese |
| 2.00 | tablespoon | chopped parsley |
| 1 | edible flowers | |
Directions
In a mixing bowl toss first five ingredients with the herb vinaigrette. Season with salt and pepper. To assemble, toss the greens with the herb vinaigrette. Season with salt and pepper. Season the tomato slices with salt and pepper. Form a stack salad, alternating the tomatoes, salad and baby lettuces. Garnish with any remaining vinaigrette, cheese, parsley and flowers. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2347 broadcast 06-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-03-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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