Emeril's Stacked Salad

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Rice wine vinegar
1 teaspoon	5ml	Honey
2 teaspoons	10ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	48g / 1.7oz	Chopped assorted fresh mild herbs - (packe
		(such as basil, chives, dill, tarragon,
		And parsley)
4 cups	948ml	Baby arugula lettuce - cleaned, and
		Patted dry
1 lb	454g / 16oz	Jumbo lump crabmeat - picked over
		For cartilage
1/2		Pencil asparagus - blanched until tende
		In salted water, and sliced in half
1		Beef Steak tomato - cut 1/4" slices, and (large)
		Seasoned both sides with salt and pepper
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Make the vinaigrette. Combine the olive oil, vinegar, honey and mustard together. Whisk well. Season with salt and pepper. Fold in the herbs.

In a large mixing bowl, toss the arugula with 1/4 of the dressing. Season with salt and pepper. Set aside.

In a small mixing bowl, toss the crabmeat with the 1/2 of the dressing. Season with salt and pepper. Set aside.

Toss the asparagus with the remaining dressing. Season with salt and pepper.

To serve, in the center of each serving plate, start stacking the salad with the asparagus, slice of tomato, crabmeat, and arugula. Continue building until all of the ingredients are used. Garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD - NETWORK

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