Dungeness Crab, Cabbage And Apple Salad
| 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)
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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