Recipe - Dungeness Crab Cabbage And Apple Salad

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

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

WALNUT OIL VINAIGRETTE
1/3 cup Chopped shallots or green
onions (white portion only)
1 tablespoon Blanched, chopped garlic
1 teaspoon Grated lemon zest
One half cup Reduced rich chicken stock
(reduced by 50 percent from
original)
1 tablespoon Fresh lemon juice
2 tablespoon Sherry vinegar
1 tablespoon Dijon mustard
One half cup Fragrant walnut oil (up to
2/3)
Salt and freshly ground
pepper
2 tablespoon 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 One half 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 MCRecipe Digest V1 #416 by Bill Spalding billspa@icanect.net
on Jan 29, 1997.