Recipe Name Crab & Asparagus Salad with Lemon, Mustard, Parmesan Vinaigrette Submitted by chefmanuel Recipe Description Great salad. Quantity 1 Quantity Unit saled bowl Prep Time (minutes) 30 Cook Time (minutes) 5 Ready In (minutes) 35

Crab & Asparagus Salad with Lemon Ingredients Amount Measure 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 Steps Sequence Step 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 Ingredients Amount Measure 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 Steps Sequence Step 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.