Hearts of Palm and Crab Salad
Ingredients
| 1/2 lb hearts of palm, blanched, marinated and julienned | ||
| 1/2 lb jumbo lump crab meat, picked over to remove caartilage | ||
| 1 cup julienned carrots, blanched | ||
| 1/4 cup toasted wallnuts | ||
| 1 tbs fresh cheril, chopped | ||
| 1/2 cup extra virgin olive oil | ||
| 2 tbs red wine vinegar | ||
| 2 tsp oregano | ||
| kosher salt and black pepper to taste | ||
| 1 cup chiffonade baby lettuces | ||
| 3 (1 inch) slices roma tomatoes | ||
| 1/4 cup olive oil plus 3 tbs red wine vinegar, plus 2 tsp oregano | ||
| 2 tbs Parmesan cheese | ||
| 2 tbs chopped parsley | ||
| edible flowers (optional) |
This recipe is the courtesy of Emeril Lagasse. It contains luscious hearts of palm, lump crab meat, carrots, walnuts and a dash of Parmesan cheese.
- In a mixing bowl toss all the ingredients with the herb vinaigrette, then season with salt and pepper.
- To assemble, toss the greens with the herb vinaigrette, and season with salt and pepper.
- Season the tomato slices with salt and pepper.
- Form a stack salad, alternating the tomatoes, salad and baby lettuces.
- Garnish with any remaining vinaigrette, cheese, parsley and flowers.
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