Tag Archives: walnut

Crab Salad with Lemon-Tarragon Vinaigrette

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Living by the coast has its perks, one of them being same day fresh dungeness crab. It’s something I look forward to every winter, perhaps even more than the holiday season. Best of all, making crab is a great excuse to stay indoors and entertain with friends.

This salad is light, yet full-bodied enough to satisfy your hungry boyfriend. I followed this recipe to cook the crab (make sure to ask your seafood purveyor to crack and clean the crab; Whole Foods will do it for free), which is a great meal for dinner itself. Truth be told, this salad was created because of leftovers from the aforementioned dish. And it was so good.

To make the salad, I combined the cooked lump crab meat with arugula, grapefruit slices, carrot ribbons, green onions and toasted walnuts. Toss it together with a fresh lemon-tarragon vinaigrette, and you have a gourmet crab salad made to impress even the most discerning eaters.

Crab Salad with Lemon-Tarragon Vinaigrette

You will need:

2 cups cooked lump crab meat (roughly)

4 cups organic arugula

1 grapefruit; cut into slices

1 cup walnuts; toasted with olive oil and a hint of brown sugar

1 carrot; shaved into thin ribbons (use a potato peeler)

3 Tbsp lemon juice

1/4 cup extra virgin olive oil

2 tsp finely grated lemon zest (zest of 1 lemon)

1 tablespoon fresh tarragon leaves

2 cloves of garlic; whole

2 tsp minced green onions

1/2 tsp salt

1/4 tsp freshly ground pepper

1 tsp honey

1. To make the dressing, combine tarragon, lemon juice, lemon zest, olive oil, garlic, salt, pepper and honey. Blend until smooth using a food processor.

2. Combine lump crab meat, grapefruit slices, toasted walnuts, carrots, and green onion. Serve on top of a bed of arugula and lightly toss with dressing.

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Not Just Any Waffles

One of my favorite things about weekends growing up was the smell of Sunday morning breakfast. My parents, who are responsible for what I like to call my “food crazy”, were kind enough to make waffles or pancakes on Sundays and it was something my sister and I always anticipated with so much excitement.

This past Sunday was just one of those mornings that warranted a special homemade breakfast. For no reason in particular, I got the urge to make some waffles; but not just any waffles. I decided to turn up the heat on my child hood favorite and make this recipe: Pancetta and Cinnamon Waffles. I topped off my super delicious Sunday waffles with maple syrup and organic fresh peach slices. The combination of textures from the toasted walnuts, savory pancetta, and sweet peaches knocked this one out of the park. Sunday could turn into a very dangerous day of the week. ‘Til next weekend!

 

 

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Filed under FRESH FETE