Title: Dungeness Crab, Cabbage and Apple Salad
Categories: New, Text, Import
Yield: 1 Servings

4 lg Belgian Endive Leaves,
-approx. same size
5 c Green Cabbage, very finely
-shredded
1 lg Sweet Apple Such, peeled,
-cored,cut ju
1/2 c Pistachios, halved, lightly
-toas
Walnut Oil Vinaigrette
-(Recipe Follows)
1 lb Dungeness Crab Meat*, fresh
-cooked

----------------------------------GARNISH----------------------------------
Raw Beet Threads (Use
-Japanese Turner Slic
Fresh Daikon Sprouts
Tobiko Caviar

---------------------------WALNUT OIL VINAIGRETTE---------------------------
1/3 c Chopped shallots or green
-onions (white portion only)
1 tb Blanched, chopped garlic
1 ts Grated lemon zest
1/2 c Reduced rich chicken stock
-(reduced by 50 percent from
-original)
1 tb Fresh lemon juice
2 tb Sherry vinegar
1 tb Dijon mustard
1/2 c Fragrant walnut oil (up to
-2/3)
Salt and freshly ground
-pepper
2 tb Chopped fresh herbs such as
-dill, tarragon, parsley,
-chives or a combination

*Plus 6 claw meat portions.

Place four endive leaves arranged in a square in the center of 6 plates.
Combine cabbage, apples and pistachios and mound in the center of the
endive square. Drizzle a tablespoon or two of vinaigrette over cabbage
mixture. Divide crab and place on top of cabbage and drizzle another
teaspoon or two of vinaigrette over crab placing a claw meat portion on
top. Garnish with beet threads, daikon sprouts and a sprinkling of tobiko
if desired.

Yield: 6 servings

WALNUT OIL VINAIGRETTE WITH HERBS: Use a walnut oil that has a rich nutty
flavor. The best still seems to come from France. The use of stock here
helps reduce the fat content a bit and also results in a "creamy"
vinaigrette. Reduced stocks are a great way generally to lower the fat in
salad dressings. Try to use a good homemade, unsalted stock if you can.

Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender
and pur‚e till smooth. Add remaining stock, lemon juice, vinegar and
mustard and with motor running, gradually add walnut oil to form a smooth
creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.

Season to taste with salt and pepper and stir in herbs. Store covered in
refrigerator up to 5 days. Yield: approximately 1 1/2 cups

Air date: 01/26/97

NOTES : This combines some wonderful flavors that are a perfect match for a
toasty Chardonnay.
Recipe by: JOHN ASH SHOW #JA9765

Posted to MC-Recipe Digest V1 #416 by Bill Spalding
on Jan 29, 1997.