Crab Salad From Oregon Hazelnut Commission

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 3 cups green leaf lettuce, torn into small pieces
• 3 cups red leaf lettuce, torn into small pieces
• 1 cup curly endive lettuce, torn into small pieces
• 1/2 cup radicchio, torn into small pieces
• 3 hard-boiled eggs (optional)
• 1/4 cup hazelnuts, roasted and chopped fine
• 2 dungeness crabs, cooked and picked
• 2 tablespoons wine vinegar
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon fresh nutmeg, grated
• 1 tablespoon brandy (fruit brandy is suggested)
• 2 tablespoons fresh tarragon, finely chopped
• 6 tablespoons hazelnut oil

Recipe

• 1 in a large bowl, combine the vinegar, mustard, salt,and pepper. beat with wire whisk. add the nutmeg and brandy.
• 2 beat well for one minute.
• 3 very slowly, add the oil in tiny droplets, beating constantly with the whisk. taste for seasoning.
• 4 just before serving, add the greens to the dressing.toss gently to coat the greens.
• 5 put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
• 6 decorate each plate with 1/2 boiled egg, thinly sliced (if using).