Dungeness Crab Salad
“This chilled refreshing salad is great to enjoy at any time of the day. It epitomizes the summer with the freshest ingredients available during the season,” says Avenue Executive Chef Dominique Filoni, located on the ocean in Long Branch, NJ.
Ingredients
- 2.5 oz Dungeness crab meat picked/shell free
- 2.5 oz chopped romaine hearts
- 2 leaves Romaine hearts (for garnish)
- 1 oz baby heirloom tomatoes, diced
- 1 oz chopped seedless cucumber
- 1 oz chopped avocado
- 1 tsp thinly sliced chives
- 1 tsp chopped Italian parsley
- 1 sprinkle butcher black pepper to finish
- 1.5 tsp lemon vinaigrette
- salt and pepper to taste
Lemon Vinaigrette
- 750 ml extra virgin olive oil
- 150 ml fresh squeezed lemon juice
- 100 ml Banyuls vinegar
- salt and pepper to taste
For the dressing:
In a medium mixing bowl, place the fresh lemon juice and the Banyuls, slowly pour the oil, and mix all the ingredients with a high-speed stick blender. Adjust the seasoning to your liking. Refrigerate in a plastic container for up to 10 days.
For the salad:
In a small salad-mixing bowl, toss the chopped romaine hearts with ½ tbsp on the lemon vinaigrette and season with salt and fresh-ground pepper. Place it on the bottom of your serving china bowl.
Place the remaining ingredients in the salad mixing bowl, except the fresh black pepper, season with the rest of the vinaigrette, adjust your seasoning if necessary, and place it on top of the chopped romaine, insert the 2 romaine leaves between the bowl and the salad, like rabbit ear, finish with a sprinkle of butcher black pepper on top of the crab and serve immediately.
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