This salad makes a great appetizer for dinner parties or holiday meals.The flavors are bright and tangy, and it’s both quick to make and very beautiful.Be sure to use Belgian endive leaves that have a lot of magenta to them for the strongest visual effect.I have adapted this recipe somewhat; the original comes from a thoughtful cookbook on healthy eating in which all of the dishes are organized according to color.This was listed under the “Autumn” section of “Purple and blue,” along with recipes involving purple cabbage, capsicum, figs, grapes, currants, and eggplant.This serves four.
You will need:
2 heads purple-tipped Belgian endive, leaves removed and rinsed
4 tsp rice wine vinegar
1 lb. fresh or thawed lump crabmeat
1 T minced fresh tarragon
2 T olive oil
1 T mayonnaise
2 tsp chopped capers
Tabasco sauce
Worcestershire sauce
1 T lemon juice
salt and freshly ground black pepper
1.Chill four salad plates.Arrange three or four endive leaves on each plate.Coarsely chop the rest of the leaves and toss them into loose beds atop the arrangements.
2.Combine the rest of the ingredients in a bowl and season to taste – 2 or more healthy shakes of Tabasco, and a single shake of Worcestershire ought to be enough.Some measure hot sauce by the drop; I like to overdo it.Only mix until well combined – too much handling can make the crabmeat mushy.
3.Divide the crab mixture equally between the plates and mound it up on the piles of endive.Crack some more pepper over the top, or sprinkle with paprika and more lemon juice.
Serve immediately. This pairs well with hot crusty bread and olive oil for dipping, and with minerally white wines, such as some Pinot Grigios. Follow up with warmer fare, like soup with dumplings or mushroom ragout and polenta.
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups light cream
• 1/4 tablespoon cayenne pepper
• 1 tablespoon Dijon mustard
• 1 cup Carnaroli or Arborio rice
• Salt and freshly ground black pepper
• 2 tablespoons minced flat-leaf (Italian) parsley
Preparation Instructions
1. Sauté the mushrooms and 2 tablespoons of butter in a skillet over medium-high heat until tender and lightly browned, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
2. Add the white wine to the skillet and stir just to draw up any remaining cooking juices and flavors from the mushrooms, then pour the wine into a medium saucepan.
3. Add the chicken stock to the saucepan with the wine and bring just to a boil over medium-high heat. Immediately reduce the heat to low and keep warm..
4. Melt the remaining 2 tablespoons butter in a medium, heavy saucepan over medium heat, add the onion, and stir until tender and aromatic, about 3 minutes. The onion should soften but not brown.
5. Add the rice and stir gently until it is evenly blended with the onion.
6. Scoop about 1 cup of the warm chicken stock into the rice and cook, stirring constantly, until the rice has absorbed most of the liquid, 3 to 5 minutes.
7. Repeat the process once more, adding another cup of liquid. Continue adding the stock, 1/2 cup at a time, stirring the rice constantly until most of the liquid is absorbed before adding the next, until the risotto is thick and creamy and the rice tender but not too soft - there should still be a bit of resistance at the center of each grain. You may not need every drop of the stock; total cooking time will be 30 to 40 minutes.
8. Pick over the crabmeat to remove any bits of shell or cartilage; if using king crab meat, cut the shelled leg portions into 1/4 inch pieces.
9. Add the crab to the risotto along with the sautéed mushrooms and stir just to warm them through.
10. Season the risotto to taste with salt and pepper, spoon it into warmed shallow bowls, and sprinkle the parsley over it. Serve immediately.
• 2 Cups crab meat
• 2 Cups lettuce leaves, shredded
• 1 Celery stalk, sliced
• 6 Radishes, sliced
• 1/4 Cup green onion, sliced
• 2 Hard-cooked egg whites, sliced
• 1/4 Cup low-fat Thousand Island salad dressing
• 1 Tomato, cut in wedges
• 1 Lemon, cut in wedges
Preparation Instructions
1. Place shredded lettuce in four small salad bowls.
2. Add celery, radishes, onions, and crab. Place egg white slices on top of salad. Drizzle with salad dressing.
3. Garnish with tomato and lemon wedges.
• 12 oz King or Dungeness crab meat
• 4 tablespoons unsalted butter
• 8 to 12 chanterelle mushrooms, wiped clean, trimmed, and thinly sliced
• 3 cups chicken stock, preferably homemade
• 1/2 cup finely chopped onion
• 1 cup Carnaroli or Arborio rice
• Salt and freshly ground black pepper
• 2 tablespoons minced flat-leaf (Italian) parsley
Preparation Instructions
1. Sauté the mushrooms and 2 tablespoons of butter in a skillet over medium-high heat until tender and lightly browned, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
2. Add the white wine to the skillet and stir just to draw up any remaining cooking juices and flavors from the mushrooms, then pour the wine into a medium saucepan.
3. Add the chicken stock to the saucepan with the wine and bring just to a boil over medium-high heat. Immediately reduce the heat to low and keep warm.
4. Melt the remaining 2 tablespoons butter in a medium, heavy saucepan over medium heat, add the onion, and stir until tender and aromatic, about 3 minutes. The onion should soften but not brown.
5. Add the rice and stir gently until it is evenly blended with the onion
6. Scoop about 1 cup of the warm chicken stock into the rice and cook, stirring constantly, until the rice has absorbed most of the liquid, 3 to 5 minutes.
7. Repeat the process once more, adding another cup of liquid. Continue adding the stock, 1/2 cup at a time, stirring the rice constantly until most of the liquid is absorbed before adding the next, until the risotto is thick and creamy and the rice tender but not too soft - there should still be a bit of resistance at the center of each grain. You may not need every drop of the stock; total cooking time will be 30 to 40 minutes.
8. Pick over the crabmeat to remove any bits of shell or cartilage; if using king crab meat, cut the shelled leg portions into 1/4 inch pieces.
9. Add the crab to the risotto along with the sautéed mushrooms and stir just to warm them through.
10. Season the risotto to taste with salt and pepper, spoon it into warmed shallow bowls, and sprinkle the parsley over it. Serve immediately.
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