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Salads
Dungeness Crab and
Baby Lettuce Salad with
Ginger-Soy Dressing
Chef John Ash
Wine Recommendation: e Cutrer.
is intensely- avored dish can be enjoyed as a delicious appetizer or a wonderful meal.
Dressing:
2 Green Onions, chopped 2 cloves Garlic
2 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Rice Vinegar
1 tbsp fresh Ginger, peeled and chopped 1/4 cup Vegetable Oil
Salad:
1 lb cooked Dungeness Crabmeat, picked over 1/2 lb Baby Lettuce Salad Mix
1 pt Heirloom Cherry Tomatoes
1 English Cucumber, thinly sliced
For the Dressing:
• Blend ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
To Serve:
• Divide baby lettuces and other vegetables among 4 plates and top with crab. Ladle dressing over top of each salad.
CALIFORNIA CHAMPAGNE
Roasted Golden Beet Salad with Pears, Arugula and Pt. Reyes Bleu Cheese
Chef Robin Lehnhoff-McCray
Serves 6
2 lbs Golden Beets
2 large D’ Anjou Pears
2 cups Young Arugula
4 oz. Pt. Reyes Bleu Cheese, crumbled
Dressing:
1/2 cup White Balsamic Vinegar 1 tbsp Mustard whole grain
1/4 tsp Chili Flake, crushed
1 tbsp fresh Oregano, chopped 1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1 cup Extra Virgin Olive Oil
S
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• •
In a small bowl combine dressing ingredients (except for the oil). Whisk in the oil and set aside until ready to assemble the salad. Place the beets in a shallow roasting pan with 1 cup Korbel Brut champagne. Cover with foil and roast at 375o for 1 hour, or until beets are tender. Cool enough to handle and then peel and cut the beets into bit size wedges. Dress the beets, and then cut the pears. Toss in the pears to help keep them from discoloring. Toss in the arugula and bleu cheese. Season with more salt and pepper if necessary. Serve immediately.
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Recipes