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| BLUE CRAB & ASPARAGUS SALAD |
| Yields: 1 serving |
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| Ingredients: SALAD |
3 oz fresh spinach
3 oz romaine lettuce
1 oz mesculin mix
4 cherry tomatoes, quartered
1/2 roasted red pepper, sliced
1 T capers
5 asparagus spears, blanched & sliced
2 oz lemon pepper dressing
3 oz fresh lump crab meat
to taste freshly ground black pepper
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| Ingredients: Lemon pepper dressing |
6 oz olive oil
1 lemon, zest of
4 oz lemon juice (approximately)
2 fresh shallots, chopped
3 T sherry wine vinegar
1/4 t red pepper flakes
to taste kosher salt
to taste freshly ground black pepper
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| Method: SALAD |
| Wash and dry all salad greens and place in a large, dry bowl.
Add tomatoes, peppers, capers, asparagus & dressing. Toss.
Place salad onto a serving plate. Top with crabmeat, parsnip chips & freshly ground black pepper.
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| Method: Lemon pepper dressing |
| Pour olive oil into a medium size mixing bowl. Whisk in all remaining ingredients, incorporating all well.
Chill until needed. |
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