| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Hearts of Palm, blanched |
|
|
marinated and julienned |
| 1/2 |
lb |
Crab meat, picked over for |
|
|
cartilage and shells |
| 1 |
c |
Julienned carrots, blanched |
| 1/4 |
c |
Toasted chopped walnuts |
| 1 |
T |
Chopped chervil |
| 1/2 |
c |
Herb vinaigrette |
|
|
Salt and pepper |
| 1 |
c |
Chiffonade baby lettuces |
| 3 |
|
1 inch tomato |
| 1/4 |
c |
Herb vinaigrette |
| 2 |
T |
Grated Parmigiano-Reggiano |
|
|
cheese |
| 2 |
T |
Chopped parsley*edible |
|
|
flowers |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2347 In a mixing bowl toss all the
ingredients with the herb vinaigrette. Season with salt and pepper. To
assemble, toss the greens with the herb vinaigrette. Season with salt
and pepper. Season the tomato slices with salt and pepper. Form a
stack salad, alternating the tomatoes, salad and baby lettuces.
Garnish with any remaining vinaigrette, cheese, parsley and flowers.
Yields: 2 servings Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 21, 1998
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