2 T white wine vinegar
1 T Dijon-style mustard
Pinch salt, sugar, fresh ground pepper
Grated nutmeg
1 T pear or apple eau de vie (brandy)-optional
2 T finely chopped tarragon
1 cup plus 2 T hazelnut oil
1/4 cup roasted and chopped Oregon hazelnuts
Green leaf and red leaf lettuce
Curly endive
3 hard-boiled eggs (1/2 egg per plate-optional)
1 ? pound Oregon Dungeness Crab, picked over and cartilage removed


1. In a large bowl, combine vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add nutmeg and eau de vie. Beat well for one minute. Very slowly add oil in tiny droplets, whisking constantly. Taste for seasoning.
2. Just before serving, add the greens to the dressing. Toss gently to coat the greens. Divide greens between six chilled plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.

You may use any combination or all of the greens suggested for this salad. Be ready to serve the salad immediately after tossing with the vinaigrette.

Oregon Dungeness Crab Meat and Hazelnut Salad
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