Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce

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Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

This is a wonderful chilled salad thanks to the clean and distinctive flavor of the crab. I’ve combined it with elements that have gone with crab forever—cucumber, fresh dill, and mustard.

Ingredients

Cucumber Jelly

  • ½ small cucumber, peeled
  • gelatin sheets, soaked in cold water to soften
  • 1 cup

Method

For the Jelly

Using a mandoline or sharp knife, cut lengthwise slices about 1/16 inch thick from the cucumber. Cut the slices into narrow strips about ⅛ inch wide. Cut the strips on the diagonal to make small cucumber diamonds; you will need about 2 tablespoons of diamonds.

Squeeze the gelatin to remove excess water and place it in a small metal bow