Jumbo Lump Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette

Name: Jumbo Lump Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 honey tangerines, peeled, pith removed; 2 tablespoons tangerine juice; 1/2 teaspoon finely grated tangerine zest; 2 teaspoons Champagne vinegar; 1 teaspoon fresh lemon juice; 1/3 cup vegetable oil; Salt and freshly ground black pepper; 1 pound jumbo lump crabmeat, picked over for cartilage and shells; 3 tablespoons chopped chives; 2 teaspoons chopped fresh chervil; 1 pound fresh hearts of palm, cut on the bias into 3/4-inch pieces; 6 cups mache or baby spinach, rinsed and spun dry; Edible flowers, such as nasturtiums, for garnish

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Jumbo Lump Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette

1 Review

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

317

Total Fat

21

Saturated Fat

2

Carbohydrates

11

Dietary Fiber

4

Sugar

3

Protein

25

Cholesterol

110

Sodium

1127

Total: 30 min
Active: 30 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

317

Total Fat

21

Saturated Fat

2

Carbohydrates

11

Dietary Fiber

4

Sugar

3

Protein

25

Cholesterol

110

Sodium

1127

Total: 30 min
Active: 30 min

Ingredients

Tangerine Vinaigrette:

2 honey tangerines, peeled, pith removed

2 tablespoons tangerine juice

1/2 teaspoon finely grated tangerine zest

2 teaspoons Champagne vinegar

1 teaspoon fresh lemon juice

1/3 cup vegetable oil

Salt and freshly ground black pepper

Crabmeat and Hearts of Palm Salad:

1 pound jumbo lump crabmeat, picked over for cartilage and shells

3 tablespoons chopped chives

2 teaspoons chopped fresh chervil

1 pound fresh hearts of palm, cut on the bias into 3/4-inch pieces

6 cups mache or baby spinach, rinsed and spun dry

Edible flowers, such as nasturtiums, for garnish

Directions

For the vinaigrette: Segment the tangerines over a bowl, catching any juice for the vinaigrette. Place the segments in a medium bowl. In a small bowl, combine the tangerine juice and zest, Champagne vinegar and lemon juice. While whisking, drizzle in the oil in a steady stream until emulsified. Season to taste with salt and pepper.
For the salad: 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 and add vinaigrette to lightly coat; 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 edible flowers and lightly drizzle the mache with vinaigrette. Serve immediately.