Recipe - Hearts Of Palm And Crab Salad

One half pound Hearts of Palm; blanched,
marinated and julienned
One half pound Crab meat; picked over for
cartilage and shells
1 cup Julienned carrots; blanched
One fourth cup Toasted chopped walnuts
1 tablespoon Chopped chervil
One half cup Herb vinaigrette
Salt and pepper
1 cup Chiffonade baby lettuces
3 sl (1 inch) tomato
One fourth cup Herb vinaigrette
2 tablespoon Grated ParmigianoReggiano
cheese
2 tablespoon Chopped parsley*edible
flowers

ESSENCE OF EMERIL SHOW#EE2347

In a mixing bowl toss all the ingredients with the herb vinaigrette. Season
with salt and pepper. To assemble, toss the greens with the herb
vinaigrette. Season with salt and pepper. Season the tomato slices with
salt and pepper. Form a stack salad, alternating the tomatoes, salad and
baby lettuces. Garnish with any remaining vinaigrette, cheese, parsley and
flowers.

Yields: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998