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  • Emeril"S Stacked Salad

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    Emeril"S Stacked Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. extra-virgin extra virgin olive oil
    • 2 Tbsp. rice wine vinegar
    • 1 tsp honey
    • 2 tsp Dijon mustard Salt to taste Freshly-grnd black pepper to taste
    • 1/3 c. minced assorted fresh mild herbs - (packe (such as basil, chives, dill, tarragon, and parsley)
    • 4 c. baby arugula lettuce cleaned, and patted dry
    • 1 lb jumbo lump crabmeat picked over for cartilage
    • 1/2 bn pencil asparagus blanched till tende in salted water, and sliced in half
    • 1 lrg Beef Steak tomato cut 1/4" slices, and seasoned both sides with salt and pepper
    • 1 Tbsp. finely-minced fresh parsley leaves

    Directions

    1. Make the vinaigrette. Combine the extra virgin olive oil, vinegar, honey and mustard together. Whisk well. Season with salt and pepper. Mix in the herbs.
    2. In a large mixing bowl, toss the arugula with 1/4 of the dressing. Season with salt and pepper. Set aside.
    3. In a small mixing bowl, toss the crabmeat with the 1/2 of the dressing. Season with salt and pepper. Set aside.
    4. Toss the asparagus with the remaining dressing. Season with salt and pepper.
    5. To serve, in the center of each serving plate, start stacking the salad with the asparagus, slice of tomato, crabmeat, and arugula. Continue building till all of the ingredients are used. Garnish with parsley.
    6. This recipe yields 4 to 6 servings.

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