Oregon Dungeness Crab Salad Nicoise
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Recipe Information
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| Name: |
Oregon Dungeness Crab Salad Nicoise |
| Submitter: |
ladygorb |
| Category: |
Salads |
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| Submitted: |
3 Dec 2005 |
| Updated: |
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| Views: |
303 |
| Rating: |
This recipe is unrated. |
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Description:
U.S. State of Oregon traditional food - Salad Nicoise (knee-SWAHZ) – Nicoise is a french descriptive term for dishes served with particular foods, garnishing usually includes garlic, tomatoes, anchovies, black olive, capers, and lemon juice. Its "proper" assembly is disputed. Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some don't arrange the elements of the salad at all, but just toss it all together. But what makes it Oregon's own is Oregon's sweet dungeness crab and dressing.
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Recipe Ingredients
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- 1 Lb. Oregon Dungeness crab meat (legs and body meat)
- 1 1/2 Lb. small red potatoes
- 1 Lb. fresh green beans
- 1 head radicchio (leaves separated, washed and patted dry)
- 1 head curly endive (Leaves separated, washed and patted dry)
- 1/4 cup capers
- 1/2 cup black Kalamata olives, pitted
- 1 red bell pepper, cut julienne
- 1/2 cup mixed chopped fresh herbs (rosemary, thyme, tarragon, basil, or substitute 1/4 cup dried "herbs de provence")
- 1 T minced fresh garlic
- 4-6 anchovies chopped fine
- 1 cup extra virgin olive oil
- 1/2 T crushed red pepper
- 1/2 cup fresh squeezed lemon juice
- 3 T dijon-style mustard
- salt, pepper to taste
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Recipe Instructions
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Quarter the potatoes and place them in a non-corrosive saucepan, covered with one inch of cold water.
Add 1 T salt to the water and bring potatoes to a simmer over medium heat, taking care to not allow them to come to a boil.
Stir gently and cook till just tender (about 10-15 minutes).
Drain potatoes and spread on a cookie tray to dry.
Blanch green beans and red bell pepper julienne quickly in boiling water and refresh them in cold tap water.
Drain.
Pat dry with a towel and combine with dry potatoes in a mixing bowl.
In a small mixing bowl, mix the garlic, herbs, mustard, red pepper and chopped anchovies.
Gradually whisk in olive oil until lightly emulsified.
Then gradually whisk in the lemon juice and adjust the seasoning with salt and pepper to taste.
Moisten the potato, beans and peppers with dressing.
Arrange this mixture on a bed of curly endive and radicchio.
Top with Oregon Dungeness crab and a garnish of capers and olives.
Serve with additional dressing on the side.
Serves four. |
