Mixed greens (Boston, bibb,
Red tip, and romaine
Lettuce
2 Radicchio leaves, filled
With
2 oz Lump crab meat
2 large Shrimp, grilled
Slices fresh papaya
1 Lime Dill Vinaigette
LIME DILL VINAIGRETTE
1/4 cup Dijon mustard
1/2 cup Red wine vinegar
1/8 cup White wine vinegar
1 Egg yolk
3/4 cup Salad oil
1 Lime's juice
3 oz Honey
1/4 tsp Tarragon leaves
1/4 tsp Basil leaves, whole
1/4 tsp Oregano leaves
1/2 tsp Parsley leaves
1/2 cl Garlic, crushed
1/2 tsp White pepper
1/2 tsp Seasoned salt
1 tsp Salt
1 tbsp Fresh dill weed, chopped
1 Drop, small green food
Coloring (optional)
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On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side.
TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired.
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