Sunday, November 19, 2006

Crab and Beet Salad with Local Greens
2 large beets
1 pound of jumbo lumb crab meat
Bibb lettuce
Dijon mustard
Extra virgin olive oil
Cracked Black Pepper
Lemon zest
Lemon juice
Salt and Pepper
Croutons and fresh palmito, for garnish

Steam whole beets until they are tender, when their jackets slip off. Slice into bite size piece and put to the side until the rest of the salad is prepared.

Make dressing with the olive oil, dijon, lemon zest, juice, salt and pepper.

Pour dressing over local mixed greens and toss in the crabmeat and the beets.

Garnish with croutons and palmito.

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