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dungeness-crab-cabbage-and-apple-salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Dungeness crab is one of the jewels of the Northern California larder and is used in several recipes in this book. For many here fresh Dungeness is as much a part of Thanksgiving as turkey is.

Yield : Serves 6

Ingredients

  • 24 Belgian endive leaves, about the same size
  • 3 cups very finely shredded green cabbage
  • 1 large tart-sweet apple, such as Gala, peeled, cored, and thinly sliced
  • ¼ cup lightly toasted pistachios or slivered almonds
  • ½ cup Walnut Oil Vinaigrette
  • 1 pound fresh cooked Dungeness crabmeat, shredded and picked over to remove any pieces of shell, plus 6 claw-meat portions
  • 2 ounces salmon roe
  • Fresh daikon sprouts or sunflower sprouts for garnishing

Directions

Place 4 endive leaves arranged in a square in the center of each plate. In a medium bowl, combine the cabbage, apple, and pistachios and toss with a couple of tablespoons of the Walnut Oil Vinaigrette. Mound in the center of each endive square. Toss the crabmeat with a bit of the vinaigrette and put on top of the cabbage along with a claw-meat portion on top. Drizzle a bit more vinaigrette over all and top with a teaspoon of the caviar and a few sprouts.

Notes

Recommended Wine

The nutty flavors here would go well with the toasty, nutty flavors that one gets with oaky whites such as barrel-fermented Chardonnay, Pinot Blanc, and aromatic Viognier. Look for the next generation of whites that also have some oak influence, like California Roussane or Marsanne.


© 1995, 2007 John Ash and Sid Goldstein
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Walnut Oil Vinaigrette. For nutritional information on Walnut Oil Vinaigrette, please follow the link above.

171kcal (9%)
146mg (15%)
29mg (48%)
209mcg RAE (7%)
990mg
74mg
19g
6g
8g
15g
50mg (17%)
273mg (11%)
1g (4%)
5g (7%)
2mg (12%)
 

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