Chanterelle and Crab Salad

Name: Chanterelle and Crab Salad
Yield: 4 Servings
Cuisine: American
Ingredients: Shaved Parmesan cheese, for garnish; 1 tablespoon chopped fresh tarragon leaves; Sea salt (preferably gray salt) and freshly ground black pepper; 6 cups day-old bread or focaccia, crusts removed, and cut into ½-inch cubes; 2 cups baby arugula; 2 pounds ripe heirloom tomatoes, peeled, seeded, and large diced; ½ cup plus 3 tablespoons olive oil; 1 pound fresh chanterelles, cleaned and dried, left whole if small, or cut into bite-size slices; ¼ cup red onion, thinly sliced; 6 tablespoons Parmesan cheese, finely grated; 1 tablespoon garlic, minced; ¼ cup unsalted butter; 2 teaspoons garlic, minced; 1 pound jumbo lump crabmeat; 2 tablespoons chopped fresh basil leaves; 2 tablespoons fresh lemon juice

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I was the chef/owner of the Grand Central Station Oyster Bar and Restaurant in New York for thirty-one years, and this is a version of a special we sometimes served. Today, I serve this salad at home in the summer, when the heirloom tomatoes are at their best. You can also substitute good hothouse tomatoes in this recipe. If you use small chanterelles (2 inches tall or less), you can use them whole in this dish. The croutons in this recipe can be made ahead.