Oregon crab and hazelnut salad

1 servings

Ingredients

Quantity Ingredient
400 grams Assorted baby lettuce leaves; (400 to 500)
2 tablespoons White wine vinegar
1 tablespoon French mustard
3 tablespoons Hazelnut oil; (or virgin olive
; oil)
1 tablespoon Finely chopped fresh tarragon
2 tablespoons Chopped chives
6 Lightly poached; (or boiled) eggs
400 grams Crab meat
125 grams Roasted hazelnuts; chopped

Directions

Wash the leaves well and dry thoroughly. Place the leaves in a deep mixing bowl and set aside.

Using a whisk, combine the white wine vinegar and mustard then add the oil slowly, whisking all the time. Season with salt and pepper to taste. Pour the dressing over the salad leaves and sprinkle the chopped herbs over.

Toss thoroughly, making sure that the leaves are thoroughly coated with the dressing.

Divide the salad amongst 6 plates then arrange the crabmeat and poached eggs over the salad. Garnish with the hazelnuts and serve immediately.

Converted by MC_Buster.

Per serving: 763 Calories (kcal); 46g Total Fat; (55% calories from fat); 82g Protein; 2g Carbohydrate; 356mg Cholesterol; 1332mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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