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 pur‚e 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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