Crabmeat, Asparagus, and Tomato Salad, Two Ways
Ingredients
- 4 cups mesclun lettuces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sherry vinegar
- Salt
- Freshly ground black pepper
- 8 rice paper wrappers
- Crabmeat Ravigote
- recipe follows
- 18 spears cooked asparagus
- recipe follows
- halved diagonally
- 2 large vine-ripened tomatoes
- 3 cups vegetable oil
- for frying
- plus more
- for plating version 2
- Chive Oil
- recipe follows
- garnish
- Chopped parsley
- garnish
- Essence
- recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon minced garlic
- 1/4 teaspoon hot red pepper sauce
- 1/4 teaspoon salt
- 2 tablespoons chopped green onions
- 2 tablespoons small capers
- drained
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh parsley
- 1 hard boiled egg
- peeled and sieved
- 1 pound lump crabmeat
- picked over for
Instructions
No instructions listed