Yield: 2 Servings
|2||Heads of garlic|
|½ cup||Pure olive oil|
|4 ounces||Crab meat|
|¼ ounce||Lemon juice|
|½ teaspoon||Dill, dried|
|Salt, cracked black pepper to taste|
|4 cups||Romaine lettuce|
|2 cups||Croutons, optional|
Prepare the eggplant by cutting into strips two inches long and half inch wide. Salt these strips and set aside to drain excess liquid while garlic is roasting.
Cut off the tops of the garlic, so that all the cloves are exposed, and brush with olive oil. Season with cracked black pepper and wrap in foil.
Bake for one hour at 400 degrees F.
These first two steps can done ahead of time and just set aside until needed.
Heat the oil until smoking in a medium size saute pan. Add eggplant and saute until golden brown. Add roasted garlic, crab, lemon juice and dill. Saute together for 30 seconds and season with salt and pepper.
In a large salad bowl, toss together the Romaine lettuce and sautéed ingredients quickly.
Serve immediately and garnish with croutons if desired. *Note: Use pure olive oil when cooking to avoid bitter after-taste. Yield: 2 Typed in MMFormat by cjhartlin@... Source: Food & Wine the Westin Way Chef Jamie Morningstar, Napa Valley, California Cindy Hartlin Oakville, Ont. Canada