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 |
|
