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Oregon Seafood Recipe

Oregon Dungeness Crab Meat and Hazelnut Salad

Serves 6

Salad

  • Green leaf and red leaf lettuce
  • Curly endive
  • radicchio
  • Watercress
  • 3 hard-boiled eggs (1/2 egg per plate-optional)
  • 1/4 lb. Oregon Dungeness Crab picked meat (per person)

Hazelnut Dressing with Tarragon

  • 2 T white wine vinegar
  • 1 T Dijon-style mustard
  • Pinch salt, sugar, fresh ground pepper
  • Grated nutmeg
  • 1 T pear or apple eau de vie (brandy)-optional
  • 2 T finely chopped tarragon
  • 1 cup plus 2 T hazelnut oil
  • 1/4 cup roasted and chopped Oregon hazelnuts

In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.

Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.

Recipe from Oregon Crab Commission

  

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