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

Name: Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 1 cup amaranth, baby beet greens, baby arugula, or other baby greens; 2½ cups (about 12 ounces) cooked Dungeness crabmeat (from about 2 Dungeness crabs for cooking instructions); Kosher salt and freshly ground white pepper; 2 teaspoons whole-grain Dijon mustard; ½ cup heavy cream; Extra virgin olive oil; 3 tablespoons grated daikon radish; 1 cup cucumber juice (from about 1 pound cucumbers, unpeeled, put through a juicer and strained; or purchased from a health food store); 36 small sprigs dill; 1¼ gelatin sheets, soaked in cold water to soften; ½ small cucumber, peeled

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
1¼ gelatin sheets, soaked in cold water to soften
1 cup

Europe
France
Starter
Mediterranean

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