Chilled Stone Crab Claws With A Hearts Of Palm Salad

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Rice wine vinegar
1/2 cup	118ml	Honey tangerine juice
8		Fresh hearts of palm
1/4 cup	15g / 0.5oz	Thinly-sliced red onions
1/4 cup	59ml	Thinly-sliced roasted red bell peppers
1/4 cup	59ml	Thinly-sliced roasted yellow bell peppers
2 cups	474ml	Honey tangerines - peeled, pith (medium)
		Removed and segmented
1/4 cup	10g / 0.4oz	Fresh tarragon leaves
2 cups	474ml	Chiffonade fresh spinach - stems removed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Drizzle of extra-virgin olive oil
4 lbs	1816g / 64oz	Stone crab claws - cooked, shells
		Cracked and removed, meat chilled
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a small nonreactive saucepan, combine the sugar, vinegar, and fruit juice, bring to a boil, and cook until reduced by three-fourths, or the mixture has thickened like syrup. Remove from the heat and pour the mixture into a small glass bowl. Let cool completely.

Slice each heart of palm into thin strips. In a mixing bowl, combine the hearts of palm, onions, peppers, tangerine segments, tarragon and spinach. Season with salt and pepper. Toss with enough olive oil to moisten the salad. In another mixing bowl, toss the crab claws with olive oil, salt and pepper.

To serve, mound the hearts of palm salad in the center of each plate. Lay a couple of the crab claws around the salad. Drizzle the entire plate with the Gastrique. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D37) - from the TV FOOD - NETWORK

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