Fresh Crab Salad With Celery Root Mayo And Tempura Peppers

Recipe Ingredients

2 oz	56g	Celery root - peeled, and
		Finely chopped - (abt 1 cup)
1/4 cup	15g / 0.5oz	Chopped yellow onions
2 teaspoons	10ml	Dijon mustard
2 tablespoons	30ml	Fresh lemon juice
2 teaspoons	10ml	Chopped fresh tarragon leaves
1 teaspoon	5ml	Egg (large)
		Salt - to taste
		Cayenne pepper - to taste
1 cup	237ml	Vegetable oil
1 lb	454g / 16oz	Lump crabmeat - picked over for
		Shells and cartilage
		Freshly-ground black pepper - to taste
2 cups	474ml	Shredded radicchio
1 tablespoon	15ml	Extra-virgin olive oil
1		Tempura Roasted Peppers - (see recipe)
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Put the celery root, onion, mustard, lemon juice, tarragon and egg in a food processor, fitted with a metal blade. Season with salt and cayenne. Blend for 30 seconds. With the machine running, slowly drizzle in the vegetable oil. The mixture will thicken slightly. Cover and chill for 30 minutes.

Put the crabmeat in a medium-size mixing bowl and season with salt and pepper. Add 1 cup of the dressing and toss lightly to mix. Cover and refrigerate until ready to use. Toss the radicchio with olive oil and season with salt and pepper. Spread over the bottom of each serving plate. Spoon the salad in the center of the greens. Arrange the tempura peppers around the salad. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD - NETWORK

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