Dungeness Crab, Cabbage, and Apple Salad

Name: Dungeness Crab, Cabbage, and Apple Salad
Cuisine: American
Ingredients: 1 large tart-sweet apple, such as Gala, peeled, cored, and thinly sliced; 1 large tart-sweet apple, such as Gala, peeled, cored, and thinly sliced; 24 Belgian endive leaves, about the same size; 3 cups very finely shredded green cabbage; ½ cup Walnut Oil Vinaigrette; 1 pound fresh cooked Dungeness crabmeat, shredded and picked over to remove any pieces of shell, plus 6 claw-meat portions; ¼ cup lightly toasted pistachios or slivered almonds; ¼ cup lightly toasted pistachios or slivered almonds; Fresh daikon or sunflower sprouts for garnishing; 2 ounces salmon roe; Fresh daikon or sunflower sprouts for garnishing

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Dungeness crab is one of the jewels of the Northern California larder and is used in several recipes in this book. For many here, fresh Dungeness is as much a part of Thanksgiving as turkey is.

Ingredients

24 Belgian endive leaves, about the same size
3 cups very finely shredded green cabbage
1 large ta

Americas
United States
Northern California
Fish course
Pescatarian
Gluten-free
Thanksgiving

Method

Place 4 endive leaves arranged in a square in the center of each plate. In a medium bowl, combine the cabbage, apple, and pistachios and toss with a couple of tablespoons of the Walnut Oil Vinaigrette. Mound in the center of each endive square. Toss the crabmeat with a bit of the vinaigrette and put on top of the cabbage along with a claw-meat portion on top. Drizzle a bit more vinaigrette over