Edible Monterey Bay

CHICORY SALAD WITH DUNGENESS CRAB

CHICORY SALAD WITH DUNGENESS CRAB

Chickory Salad

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.


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