Balkan Crab Salad with Walnut and Lemon Mayonnaise

Name: Balkan Crab Salad with Walnut and Lemon Mayonnaise
Yield: Serves 4
Ingredients: 16 blanched asparagus spears plus 8 little new potatoes (red, white, or yellow Finnish), roasted or boiled and then sliced or quartered (optional); ½ cup coarsely chopped toasted walnuts; Chopped parsley or fresh dill for garnish; 1 pound cooked crabmeat, picked over for cartilage; Salt and freshly ground pepper to taste; ½ cup finely chopped toasted walnuts; Walnut oil and lemon juice for greens; Lettuces or watercress to line plate; 2 large cucumbers seeded and cut into ½-inch dice (about 3 cups) (see note); ¼ cup walnut oil; 1 teaspoon finely puréed garlic; 1¼ cups mild olive oil; 2 egg yolks; ¼ cup fresh lemon juice, or to taste; 2 tablespoons grated lemon zest

Preparation info

Serves
4

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

The crunch of the walnuts in the walnut-flavored mayonnaise adds an interesting and unusual depth of flavor to the salad and plays up the sweetness of the crab. You can serve this simply, on a bed of lettuces, or expand it with cooked potatoes, asparagus, or green beans drizzled with some of the thinned mayonnaise.

Ingredients

Walnut Lemon Mayonnaise

2 egg yolks
¼ cup fresh lemon juice, or to taste
1 teaspoon

Salad
Pescatarian
Gluten-free

Method

Procedure

For the walnut lemon mayonnaise, combine the yolks, some of the lemon juice, and the puréed garlic in a bowl or blender, or in the bowl of a food processor. Gradually whisk or process in the oils, drop by drop at first, until a smooth emulsion is formed, and then more rapidly until all the oil has been added. (Of course you may use prepared mayonnaise if you don’t want to ma