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The recipe is by Chef Kevin Simonson from the Domaine Carneros Winery in Northern California.
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Salads and Salad Dressing Recipes.
Dungeness Crab and Cabbage Salad Recipe
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 20 min
Warm Tarragon Vinaigrette (see recipe below)
1 pound Dungeness crabmeat (body meat and leg meat separated)
1 pound thinly sliced Savoy or Napa
1 roasted red pepper, diced*
4 tarragon sprigs
* May use bottled roasted red peppers.
Prepare Warm Tarragon Vinaigrette.
In a large bowl, mix crab body meat, cabbage, and 2/3 of the Warm Tarragon Vinaigrette. Season to taste with additional salt and pepper. Place on individual serving plates.
In a small bowl, combine the crab legs, roasted red pepper, and the remaining 1/3 Warm Tarragon Vinaigrette; divide on top of the salads and garnish with a tarragon sprig.
Makes 4 servings.
WARM TARRAGON VINAIGRETTE:
1 tablespoon finely-chopped green onions or shallots
1/4 teaspoon chopped
1 tablespoon chopped fresh tarragon leaves
2 tablespoons sherry vinegar
2/3 cup extra-virgin
1 tablespoon Pernod (anise-flavored liqueur), optional
Coarsely-ground black pepper
In a small saucepan over high heat, whisk together green onions or shallots, garlic, tarragon, sherry vinegar, olive oil, and Pernod; simmer for one minute. Remove from heat.
Season with salt and pepper to taste.