Serves six starving or eight polite guests
- 1 celery stalk, peeled
- 1 each, red and yellow peppers
- 1/4 cup fresh chopped cilantro
- 1/2 cup frozen peas
- 3/4 lb. imitation king crab
- 2 limes
- 1/2 cup mayonnaise, not salad dressing
- 1/2 tsp. Tabasco
- Pinch of salt
Preparation:
Do all the chopping first. Finely chop the celery, de-seed the peppers and chop fine, chop the cilantro and put all three in a large bowl. Add the peas. Coarsely chop the crab and add to the mixture.
In a small bowl, squeeze 2 tbsp. lime juice from one lime. Into this juice, add the mayonnaise, Tabasco sauce and salt. Drizzle this over the crab mixture and mix well. Cover and refrigerate for no longer one hour before serving.
Now find your sexiest glasses and put the salad into each one. Place 3 crackers on the plate. Yum.
Proscuitto With Warm Vegetable Salad
I had to add this one in case you think we never dealt with vegetables. Silly! Of course we do.
For 4 people you will need
- 2 1/2 cups of vegetables, julienned
- 1/2 lb. of Proscuitto, that has been cut in strips
- 1 tsp. butter
Melt the butter in a frying pan and add the proscuitto and cook until browned.
Drop the veggies in a pot of boiling water and cook for 1 minute. Remove and drain.
Mix the proscuitto with the vegetables and add the dressing.
Dressing:
- 1/3 cup extra virgin olive oil
- 2 tsp. walnut oil
- 1 tbsp. Balsamic Vinegar
- 2 tsp. dry mustard
- salt and pepper to taste
Pour over the salad and toss until all is coated well.
A tiny bit of basil that has been sliced thin and top the salad.
This will make a nice salad in the summer. Sitting on the deck, glass of chilled white wine and this tidbit of yumminess makes the world sing.
Green Goddess Dressing
If you want a luscious dressing for salads, or salmon this is it. Absolutely delectable.
- 1 ripe avocado
- 3 tbsp. white wine vinegar (read the whole line. yes! vinegar)
- 1 garlic clove, finely chopped
- 1 tsp. fresh lemon juice
- 1/2 tsp. fresh lime juice
- 1/4 tsp. sugar
- 3/4 cup olive oil
- 1/2 cup whipping cream
- 2 tbsp. finely chopped fresh flat leaf parsley
- 1 1/2 tbsp. finely chopped fresh tarragon
- 1 tbsp. finely chopped fresh basil
- 1 small shallot (finely chopped-no more than 1 tbsp.)
Puree first 7 ingredients until smooth.
With machine running slowly add the olive oil. Transfer this to a bowl and whisk in the cream. Season with salt and pepper to taste. Stir in the dry herbs. Cover and chill for at least 4 hours. When ready to serve, keep at room temperature for 15 minutes and rewhisk. Can be made one day ahead.
Taste Rating: 9