Hearts Of Palm And Crab Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Hearts of Palm - blanched, marinated,
		And julienned
1/2 lb	227g / 8oz	Crab meat - picked over
		For cartilage and shells
1 cup	110g / 3.9oz	Julienned carrots - blanched
1/4 cup	36g / 1.3oz	Toasted chopped walnuts
1 tablespoon	15ml	Chopped chervil
1/2 cup	118ml	Herb vinaigrette
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Chiffonade baby lettuces
3		One-inch slices of tomato
1/4 cup	59ml	Herb vinaigrette
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped parsley
		Edible flowers

Recipe Instructions

In a mixing bowl toss first five 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2347 broadcast 06-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.