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| Crab
And Tortellini Salad |
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Ingredients
Dressing.....2 egg yolks .....1/4 cup tarragon vinegar .....1/4 cup fresh lime juice .....1 1/2 tablespoons Dijon mustard .....1 tablespoon chopped fresh tarragon or 1 teaspoon dried .....1 teaspoon crushed fennel seeds .....2 large cloves garlic, pressed or minced ....1/2 teaspoon salt .....Freshly ground pepper to taste .....2/3 cup extra virgin olive oil Salad .....1 pound fresh tortellini .....2 bunches spinach .....1/2 medium red onion .....1 green bell pepper .....1 red bell pepper .....2 medium tomatoes .....1 1/2 cups sliced black olives .....1 pound fresh crab |
PreparationLightly whisk the egg yolks, then add the vinegar, lime juice, mustard, tarragon, fennel seeds, garlic, salt, and pepper. Whisk to combine well. Continue whisking as you slowly pour in the olive oil. Refrigerate until ready to use. Cook tortellini to desired doneness, rinse in cold water, and drain well. Toss the tortellini with 1/4 cup of the salad dressing and set aside. Wash the spinach, discard the tough stems and dry the leaves. Place the spinach in an airtight container (or plastic bag) in the refrigerator to crisp. Thinly slice the red onion and separate into the rings. Cut the red and the green bell peppers into thin strips (julienne cut). Coarsely chop the tomatoes. Drain the olives. Using your fingers, pull crab a.part into small, bite sized pieces and remove any shell or cartilage pieces.Combine all ingredients in a large salad bowl and toww with enough dressing to coat well. Can be chilled briefly prior to serving (no more than 30 minutes), or served immediately. This makes a great summer brunch main course. Yield: 6 servings |
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