Crab Hoelzel is a refreshing, elegant salad that balances the sweetness of Heron Point crab with crisp vegetables and a fragrant tarragon vinaigrette. Crunchy Belgian endive and colorful bell peppers bring brightness and texture, while crushed pistachios add a subtle nuttiness in every bite. The light herbal dressing ties it all together, creating a dish that feels both refined and effortlessly fresh. It’s perfect as a summer starter or a light, sophisticated lunch.

Instructions

Vinaigrette:

1. In medium sized mixing bowl whisk together the vinegars and salt & pepper
2. Slowly whisk in olive oil to emulsify
3. Stir in chopped herbs

For the Salad:

1. Dress prepared pepper and crab meat with a bit of the vinaigrette, separately
2. Plate salad by layering endive, crab, and peppers. Top each salad with chopped pistachios and drizzle with remaining vinaigrette