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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Course: salad / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Blanch and shock beans. Simmer potatoes until tender in salted water
. Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels. Mix lemon oil, honey, juice from 1/2 lemon and season with salt and pepper. Mix 1/2 of this with the crab. Adjust seasonings. Place mixed greens in bowl with red bell peppers and olives. Toss with remaining dressing. Place dressed lettuce on plate. Surround with 1/4 inch sliced potatoes, quartered eggs, tomatoes, blanched beans and gorgonzola. Place crab mixture on top of lettuce and top with crispy onions.
Ingredients:
6 Ounce(s) red potato
4 Ounce(s) green beans
2 egg
2 Ounce(s) olive kalamata pitted
2 Ounce(s) tomato grape
3 Ounce(s) crabmeat dungeness
1/4 Ounce(s) lemon oil
1 Ounce(s) spring mix
1/4 Ounce(s) honey
3/10 Ounce(s) gorgonzola cheese
1/2 lemon
4 Ounce(s) yellow onion
1/4 Ounce(s) red bell pepper |
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