| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
|
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 |
tb |
Chopped chervil |
| 1/2 |
c |
Herb vinaigrette |
|
|
Salt and pepper |
| 1 |
c |
Chiffonade baby lettuces |
| 3 |
sl |
(1 inch) tomato |
| 1/4 |
c |
Herb vinaigrette |
| 2 |
tb |
Grated Parmigiano-Reggiano cheese |
| 2 |
tb |
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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