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

INGREDIENTS

4 Belgian Endive Leaves
approx. same size
5 c Green Cabbage, very finely
shredded
1 Sweet Apple Such, peeled
coredcut 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 T Blanched, chopped garlic
1 t Grated lemon zest
1/2 c Reduced rich chicken stock
reduced by 50 percent
from
original
1 T Fresh lemon juice
2 T Sherry vinegar
1 T Dijon mustard
1/2 c Fragrant walnut oil, up to
2/3
Salt and freshly ground
pepper
2 T Chopped fresh herbs such as
dill tarragon parsley
chives or a combination

INSTRUCTIONS

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 pure 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2454
Calories From Fat: 315
Total Fat: 35.1g
Cholesterol: 588.4mg
Sodium: 3903.7mg
Potassium: 2691.4mg
Carbohydrates: 253.9g
Fiber: 15.3g
Sugar: 20g
Protein: 268.1g


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