| 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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