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.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000

Related recipes