Name: Dungeness Crab, Cabbage and Apple Salad
Ingredients: 4 lg Belgian Endive Leaves, approx. same size; 5 c Green Cabbage, very finely shredded; 1 lg 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 Chopped shallots or green onions (white portion only); 1 tb Blanched, chopped garlic; 1 ts Grated lemon zest; 1/2 c Reduced rich chicken stock (reduced by 50 percent from original); 1 tb Fresh lemon juice; 2 tb Sherry vinegar; 1 tb Dijon mustard; 1/2 c Fragrant walnut oil (up to 2/3); Salt and freshly ground pepper; 2 tb Chopped fresh herbs such as dill, tarragon, parsley, chives or a combination

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Belgian	New, Text, Import	1	Servings

INGREDIENTS

4	lg	Belgian Endive Leaves, approx. same size
5	c	Green Cabbage, very finely shredded
1	lg	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	Chopped shallots or green onions (white portion only)
1	tb	Blanched, chopped garlic
1	ts	Grated lemon zest
1/2	c	Reduced rich chicken stock (reduced by 50 percent from original)
1	tb	Fresh lemon juice
2	tb	Sherry vinegar
1	tb	Dijon mustard
1/2	c	Fragrant walnut oil (up to 2/3)
		Salt and freshly ground pepper
2	tb	Chopped fresh herbs such as dill, tarragon, parsley, chives or a combination

INSTRUCTIONS

GARNISH
WALNUT OIL VINAIGRETTE
*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 tablespoon or two of vinaigrette over cabbage
mixture. Divide crab and place on top of cabbage and drizzle another
teaspoon or two of vinaigrette over crab placing a claw meat portion on
top. Garnish with beet threads, daikon sprouts and a sprinkling of tobiko
if desired.
Yield: 6 servings
WALNUT OIL VINAIGRETTE WITH HERBS: Use a walnut oil that 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 the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender
and pur.e till smooth. Add remaining stock, lemon juice, vinegar and
mustard and with motor running, gradually add walnut oil to form a smooth
creamy vinaigrette. Add 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 cups
Air date: 01/26/97
NOTES : This combines some wonderful flavors that are a perfect match for a
toasty Chardonnay.
Recipe by: JOHN ASH SHOW #JA9765
Posted to MC-Recipe Digest V1 #416 by Bill Spalding <billspa@icanect.net>
on Jan 29, 1997.

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