Crab Hoelzel - 6 oz

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:

  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