Prep
10 Minutes
Total
15 Minutes
Yield
2 Servings
Ingredients
Tarragon Vinaigrette
1 Tbsp + 1 Tsp
Tarragon Vinegar
1 Tbsp + 1 Tsp
Cider Vinegar
1/4 Tsp
Salt
1 1/2 Tsp
Black Pepper, coarsely ground
1/3 Cup
Olive Oil
3 Sprigs
Tarragon, leaves removed & chopped
2 Tsp
Chives, chopped
Salad
6 Oz
Heron Point Lump Crab Meat
1/4 Ea
Green Bell Pepper, julienned
1/4 Ea
Red Bell Pepper, julienned
2 Tbsp
Pistachios, shelled & crushed
2 Heads
Belgian Endive
Instructions
Vinaigrette:
- In medium sized mixing bowl whisk together the vinegars and salt & pepper
- Slowly whisk in olive oil to emulsify
- Stir in chopped herbs
For the Salad:
- Dress prepared pepper and crab meat with a bit of the vinaigrette, separately
- Plate salad by layering endive, crab, and peppers. Top each salad with chopped pistachios and drizzle with remaining vinaigrette
Crab Hoelzel – 6 oz
Ingredients
Tarragon Vinaigrette
1 Tbsp + 1 Tsp
Tarragon Vinegar
1 Tbsp + 1 Tsp
Cider Vinegar
1/4 Tsp
Salt
1 1/2 Tsp
Black Pepper, coarsely ground
1/3 Cup
Olive Oil
3 Sprigs
Tarragon, leaves removed & chopped
2 Tsp
Chives, chopped
Salad
6 Oz
Heron Point Lump Crab Meat
1/4 Ea
Green Bell Pepper, julienned
1/4 Ea
Red Bell Pepper, julienned
2 Tbsp
Pistachios, shelled & crushed
2 Heads
Belgian Endive
Instructions
Vinaigrette:
- In medium sized mixing bowl whisk together the vinegars and salt & pepper
- Slowly whisk in olive oil to emulsify
- Stir in chopped herbs
For the Salad:
- Dress prepared pepper and crab meat with a bit of the vinaigrette, separately
- Plate salad by layering endive, crab, and peppers. Top each salad with chopped pistachios and drizzle with remaining vinaigrette
