Crab Salad from Oregon Hazelnut Commission
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Salad
- 3 cups green leaf lettuce, torn into small pieces
- 3 cups red leaf lettuce, torn into small pieces
- 1 cup curly endive lettuce, torn into small pieces
- 1⁄2 cup radicchio, torn into small pieces
- 3 hard-boiled eggs (optional)
- 1⁄4 cup hazelnuts, roasted and chopped fine
- 2 dungeness crabs, cooked and picked
-
Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon fresh nutmeg, grated
- 1 tablespoon brandy (fruit brandy is suggested)
- 2 tablespoons fresh tarragon, finely chopped
- 6 tablespoons hazelnut oil
directions
- In a large bowl, combine the vinegar, mustard, salt,and pepper. Beat with wire whisk. Add the nutmeg and brandy.
- Beat well for one minute.
- Very slowly, add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.
- Just before serving, add the greens to the dressing.Toss gently to coat the greens.
- Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
- Decorate each plate with 1/2 boiled egg, thinly sliced (if using).
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RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.