Maine Crab, Green Apple, and Avocado Salad with Parmesan Tuiles

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Makes: 6 servings adjust
Summer salad

Directions

Ingredients

  • 2 cups Apple Juice
  • 1⁄4 cup Calvados
  • 2 Granny Smith Apples

Step 1

Prepare vinagrette. In saucepan over heat, combine ingredients-- use apple CORES. Save the apples for the salad. Cook until Syrupy. Watch carefully at the end to prevent burning.

Ingredients

  • 2 tablespoons Mustard
  • 1⁄2 cup Champagne Vinegar
  • 2 Shallots
  • 1⁄2 bunch Fresh Thyme
  • 2 teaspoons Salt

Step 2

Place mixture in a bowl. Whisk in these ingredients.

Ingredients

  • 1 cup Olive Oil

Step 3

Add in the olive oil

Ingredients

  • 1 1⁄2 pounds Maine Jumbo Lump Crab Meat

Step 4

In a new bowl, place the crab and cover with dressing.

Ingredients

  • 1 Avocado, Cubed

Step 5

In another bowl, dress the avocado and apple.

Ingredients

  • 5 1⁄2 ounces Mixed Greens, Mache is recommended, but mixed greens news

Step 6

In a third bowl, toss greens with dressing

Ingredients

  • 1 1⁄2 cups Parmigiano Reggiano Cheese, Grated finely

Step 7

Pre-heat oven to 350. O na baking sheet lined with a non-stick liner (teflon) mound 1/4 cup cheese for each tuile, leaving at least 3 inches between mounds. Bake 5 to 7 minutes until crisp, watching carefully to avoid burning. Remove tuiles from oven and allow to cool completely before removing from pan. Set aside.

Ingredients

  • 1⁄2 bunch Fresh Chervil

Step 8

Mound mâche alongside apples, avocados, and crab in each bowl, and serve with tuile on side. Sprinkle chervil over salad and serve.
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