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Oregon Dungeness Crab Salad Nicoise

Meyer-lemons

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6
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INGREDIENTS

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 tbsp. minced fresh garlic
4 - 6 anchovies, finely chopped
1 cup extra virgin olive oil
1/2 tbsp. crushed red pepper
1/2 cup fresh squeezed lemon juice
3 tbsp. Dijon-style mustard
Salt, to taste
Pepper, to taste

INSTRUCTIONS

  1. 1
    Quarter the potatoes and place them in a non-corrosive saucepan, covered with 1" of cold water. Add 1 tbsp. 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 to 15 minutes). Drain potatoes and spread on a cookie tray to dry.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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 and a chilled Oregon Pinot Gris.

notes

Recipe developed by: Greg Higgins, Owner/ChefHiggins, Portland, Oregon

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