Hearts of palm and crab salad

1 Servings

Ingredients

Quantity Ingredient
½ pounds Hearts of Palm; blanched, marinated and julienned
½ pounds Crab meat; picked over for cartilage and shells
1 cup Julienned carrots; blanched
¼ cup Toasted chopped walnuts
1 tablespoon Chopped chervil
½ cup Herb vinaigrette
Salt and pepper
1 cup Chiffonade baby lettuces
3 slices (1 inch) tomato
¼ cup Herb vinaigrette
2 tablespoons Grated Parmigiano-Reggiano cheese
2 tablespoons Chopped parsley*edible flowers

Directions

ESSENCE OF EMERIL SHOW#EE2347

In a mixing bowl toss all the 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.

Yields: 2 servings

Posted to recipelu-digest by molony <molony@...> on Feb 21, 1998

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