CRABMEAT SALAD WITH ARTICHOKES AND ASPARAGUS
LEMON MUSTARD VINAIGRETTE WITH PARMESAN
Ingredients for 4 servings:
12 thick-stemmed asparagus (can substitute julienne of zucchini)
2 baby artichokes ( can substitute 1 avocado)
2 hcads Belgian endive
10 ounces fresh crabmeat (can substitute 4 soft shell crabs) or omit Shaved Parmesan cheese
2 teaspoons Dijon mustard
2 tablespoons Cava Vinegar (can substitute lemon juice)
6 tablespoons Agumato lemon olive oil (can substitute olive oil
and grated lemon zest)
1 tablespoon grated Parmesan cheese
Kosher salt and ground black pepper, to taste
Bring 1 quart of water to a simmer in a shallow pan. Trim the asparagus to 6” and peel the stalks. Blanch for 3-4 minutes until just tender. Immerse in ice water. Drain, halve horizontally, and reserve. (If substituting zucchini, Cut long ¼” wide strips from the sides, discarding the seeded center. Blanch and cool as you would the asparagus.)
Trim small leaves, any discolored parts, and ½” from the top of the artichokes. Thinly slice lengthwise on a mandoline or V-slicer and immediately immerse in a bowl of cool, acidulated water. Drain the artichoke slices and add to simmering water for 5 minutes to blanch. Drain, cool, and reserve. (If substituting the avocado, peel, remove the pit and quarter lengthwise.. Slice pieces into ¼” slices diagonally.
Separate the endive leaves, rinse, spin dry and reserve.
Drain the crabmeat. If using soft shell crabs, saute them in a thin layer of olive oil on both sides, about 5 minutes total. Keep them warm.
Measure the mustard into a bowl and whisk in the remaining ingredients.
Arrange the endive leaves in a circle in the middle of the plates. Toss the vegetables and crabmeat (if using the shelled meat ) in the dressing and mound in the center of each serving. Sprinkle on shaved Parmesan and serve.
If using soft shell crab, place a sauteed crab on each mound of dressed vegetables.