Lump Crab Citrus Salad with Avocado

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Lump Crab Citrus Salad with Avocado

About the Recipe:  Delightfully light, the crab is marinated in the fresh citrus dressing surrounded by a colorful array of minced fennel, celery, shallots, peppers, chives, and parsley.  Gently warmed, they are served on a bed of mache or lambs’ lettuce and topped with chopped ripe avocados.

Recipe Inspired by:  Colin Crowley, executive chef for Terlato Wine Group and Terlato Wines International, prepares delicious meals for the world’s great winemakers at Terlato’s Tangley Oaks headquarters in Lake Bluff. Colin Crowley’s crab salad recipe features fresh vegetables and herbs. He recommends pairing it with Sanford Chardonnay from Santa Barbara County.

http://www.chicagobotanic.org/chef/chefrecipes/colincrowley

 

pdf for Copy of Recipe Lump Crab Citrus Salad with Avocado

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