| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Essnce02 |
2 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 3 |
|
Blood oranges; zested and juiced |
| 3 |
|
Blood oranges; cut into sections |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Crab meat |
| 4 |
c |
Cleaned salad greens |
| 1/2 |
lb |
Asparagus; blanched and cooled |
INSTRUCTIONS
In a heavy bottomed pot, melt the sugar and cook until it browns,
carefully pour in the orange juice and reduce until it is a thick
syrup. Remove from the stove, add the vinegar, oil, and season. Set
aside to cool. In a small bowl, season the crab meat. Toss the greens
with 1/4 cup of the dressing, and half of the orange sections, season
with salt and pepper. Place on two salad plates. Arrange the
asparagus around the plate. Top with the crab meat, and remaining
orange sections. Garnish with a drizzle of dressing and the orange
zest. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2195 broadcast 08-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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