Oregon Dungeness Crab Meat and Hazelnut Salad

Salad

Green leaf and red leaf lettuce
Curly endive
radicchio
Watercress
3 hard-boiled eggs (1/2 egg per plate-optional)
1/4 lb. Oregon Dungeness Crab picked meat (per person)

Hazelnut Dressing with Tarragon

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

Serves six.

In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.

Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.

Recipe courtesy Oregon Dungeness Crab Commission and the Oregon Hazelnut Marketing Board.

Per serving:

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