Рецепт Dungeness Crab, Cabbage And Apple Salad
Ингредиенты
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Инструкции
- Plus 6 claw meat portions.
- Place four endive leaves arranged in a square in the center of 6 plates.
- Combine cabbage, apples and pistachios and mound in the center of the endive square. Drizzle a Tbsp. or possibly two of vinaigrette over cabbage mix. Divide crab and place on top of cabbage and drizzle another tsp. or possibly two of vinaigrette over crab placing a claw meat portion on top. Garnish with beet threads, daikon sprouts and a sprinkling of tobiko if you like.
- Yield: 6 servings
- WALNUT OIL VINAIGRETTE WITH HERBS: Use a walnut oil which has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy"
- vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can.
- Add in the shallots, garlic, lemon zest and 1/3 c. reduced stock in a blender and puree until smooth. Add in remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add in walnut oil to create a smooth creamy vinaigrette. Add in more oil if a thicker vinaigrette is desired.
- Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days.
- Yield: approximately 1 1/2 c.
- NOTES : This combines some wonderful flavors which are a perfect match for a toasty Chardonnay.