Peeky Toe Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette
- 2 honey tangerines, peeled with pith removed
- 2 tablespoons fresh tangerine juice
- 2 teaspoons Champagne vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated tangerine peel
- 1/3 cup vegetable oil
- Salt
- Freshly ground black pepper
- 1 pound peeky toe crabmeat, or lump crabmeat, picked over for cartilage and shells
- 3 tablespoons chopped chives
- 2 teaspoons chopped fresh chervil
- 1 (14-ounce) jar hearts of palm, drained and cut on the bias into 3/4-inch pieces
- 6 cups mache or baby spinach, rinsed and spun dry
- Edible flowers, such as nasturtium, garnish
- Over a bowl, segment the tangerines, catching any juice for the vinaigrette.
- Place the segments in a medium bowl.
- In a small bowl, combine the tangerine juice, Champagne vinegar, lemon juice, and peel.
- Whisking, add the oil in a steady stream until emulsified.
- Season, to taste, with salt and pepper.
- In a medium bowl, combine the crabmeat, chives, and chervil.
- Add enough vinaigrette to lightly coat and toss gently.
- Add the hearts of palm to the bowl with the tangerine segments.
- Add enough vinaigrette to lightly coat and toss well.
- Divide the mache among 4 plates.
- Place the crabmeat in the center of each plate and arrange the hearts of palm and tangerine segments around the edges.
- Garnish with the flowers and lightly drizzle the greens with the vinaigrette.
- Serve immediately.
honey, tangerine juice, vinegar, lemon juice, peel, vegetable oil, salt, freshly ground black pepper, peeky, chives, chervil, hearts of palm, mache, flowers
Taken from www.foodnetwork.com/recipes/emeril-lagasse/peeky-toe-crabmeat-and-hearts-of-palm-salad-on-mache-with-tangerine-vinaigrette-recipe.html (may not work)