CHICORY SALAD WITH DUNGENESS CRAB
courtesy of Gabriella Café’
Dressing:
1–2 cups olive oil
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons honey
1 tablespoon diced shallot
Pinch salt
Pepper to taste
Blend all ingredients together in a food processor until it emulsifies.
Salad:
2 heads of chicory lettuce, clean
1 cup Dungeness crab
1/2 bunch radishes, sliced
1/2 red onion, sliced
Toss lettuce, crab, radish and onion together in a large bowl. Add dressing. Serve chilled.
Recipes: Additional recipes from Gabriella Café can be found at www.ediblemontereybay.com under the “Recipes” tab. The recipes are Slow-Braised Short Ribs with Wild Chanterelle Mushroom Bread Pudding, Mizuna Salad with Pickled Chickpeas and Castle Vetrano Olives and Roasted Live Earth Beets with Walnut Purée, Arugula, Candied Citrus and Herb Chevre.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
