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  • Dungeness Crab, Cabbage And Apple Salad

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    Dungeness Crab, Cabbage And Apple Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lrg Belgian Endive Leaves, approx. same size
    • 5 c. Green Cabbage, very finely shredded
    • 1 lrg Sweet Apple Such, peeled, cored,cut ju
    • 1/2 c. Pistachios, halved, lightly toas Walnut Oil Vinaigrette (Recipe Follows)
    • 1 lb Dungeness Crab Meat*, fresh cooked Raw Beet Threads (Use Japanese Turner Slic Fresh Daikon Sprouts Tobiko Caviar
    • 1/3 c. Minced shallots or possibly green onions (white portion only)
    • 1 Tbsp. Blanched, minced garlic
    • 1 tsp Grated lemon zest
    • 1/2 c. Reduced rich chicken stock original)
    • 1 Tbsp. Fresh lemon juice
    • 2 Tbsp. Sherry vinegar
    • 1 Tbsp. Dijon mustard
    • 1/2 c. Fragrant walnut oil (up to 2/3) Salt and freshly grnd pepper
    • 2 Tbsp. Minced fresh herbs such as dill, tarragon, parsley, chives or possibly a combination

    Directions

    1. *Plus 6 claw meat portions.
    2. Place four endive leaves arranged in a square in the center of 6 plates.
    3. 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.
    4. Yield: 6 servings
    5. 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"
    6. 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.
    7. 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.
    8. Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days.
    9. Yield: approximately 1 1/2 c.
    10. NOTES : This combines some wonderful flavors which are a perfect match for a toasty Chardonnay.

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