CRABMEAT SALAD WITH ARTICHOKES AND ASPARAGUS

LEMON MUSTARD VINAIGRETTE WITH PARMESAN

Ingredients for 4 servings:

Salad:

12 thick-stemmed asparagus (can substitute julienne of zucchini)

2 baby artichokes ( can substitute 1 avocado)

2 hcads Belgian endive

10 ounces fresh crabmeat (can substitute 4 soft shell crabs) or omit Shaved Parmesan cheese

Dressing:

2 teaspoons Dijon mustard

2 tablespoons Cava Vinegar (can substitute lemon juice)

6 tablespoons  Agumato lemon olive oil (can substitute olive oil

and grated lemon zest)

1 tablespoon grated Parmesan cheese

Kosher salt and ground black pepper, to taste

Directions;

Salad:

Bring 1 quart of water to a simmer in a shallow pan.  Trim the asparagus to 6” and peel the stalks.  Blanch for 3-4 minutes until just tender.  Immerse in ice water.  Drain, halve horizontally,  and reserve.  (If substituting zucchini, Cut long ¼” wide strips from the sides, discarding the seeded center.  Blanch and cool as you would the asparagus.)

Trim small leaves, any discolored parts, and ½”  from the top of the artichokes.  Thinly slice lengthwise on a mandoline or V-slicer and immediately immerse in a bowl of cool, acidulated water.  Drain the artichoke slices and add to simmering water for 5 minutes to blanch.  Drain, cool, and reserve. (If substituting the avocado, peel, remove the pit and quarter lengthwise..  Slice pieces into ¼” slices diagonally.

Separate the endive leaves, rinse, spin dry and reserve.

Drain the crabmeat. If using soft shell crabs, saute them in a thin layer of olive oil on both sides, about 5 minutes total.  Keep them warm.

Dressing:

Measure the mustard into a bowl and whisk in the remaining ingredients.

Assembly:

Arrange the endive leaves in a circle in the middle of the plates.  Toss the vegetables and crabmeat (if using the shelled meat ) in the dressing and mound in the center of each serving.  Sprinkle on shaved Parmesan and serve.

If using soft shell crab, place a sauteed crab on each mound of dressed vegetables.