Crab & Asparagus Salad with Lemon |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | spear, large (7-1/4" to 8-1/2") | asparagus spears, peeled and well trimmed. | 2 | heads | Endive, belgium | 8 | leaves | Radicchio | 2 | avocado, NS as to Florida or California | avocados | 2 | large (7-1/4" to 8-1/2" long) | carrot, julienned | 12 | ounces | crabmeat, white | 20 | tablespoons | Cheese, parmesan, shredded | 1 | dash | salt, to taste | 1 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | In boiling water with salt blanch the Asparagus spears for 3-4 minutes or until just tender. Drain and refresh in cold water. Cut lengthwise in half. | | 2 | Pull & wash the Belgium Endive leaves & Radicchio leaves. | | 3 | Place asparagus, avocado, carrots, and crabmeat on a bowl, and toss gently with the dressing, check seasoning. | | 4 | Place asparagus, avocado, carrots, and crabmeat on a bowl, and toss gently with the dressing, check seasoning. | | 5 | Serve immediately. |
Lemon, mustard parmesan vinaigrette |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoons | mustard, french style | 1 | tablespoon | egg yolk | 2 | tablespoons | Lemon zest | 1 | tablespoon | lemon juice | 1 | tablespoon | white wine vinegar | 6 | tablespoons | olive oil, extra virgin | 1 1/2 | tablespoons | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Whisk together the mustard, egg yolk, lemon juice, lemon zest and vinegar, then whisk in a rainfall the olive oil. Add the Parmesan cheese and season to taste. |
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