Crab and Asparagus Salad with Havarti

  • Prep Time -
  • Cook Time -
  • Serves 4

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1. Ingredients

  1. 12 asparagus spears, peeled, trimmed
  2. 2 heads Belgian endives
  3. 2 avocados, pitted, peeled, sliced
  4. 2 carrots, julienned
  5. 12 oz (350 g) fresh crab meat
  6. 1 cup (250 mL) Canadian Havarti*, grated
  7. Salt and pepper
  8. Canadian Parmesan shavings (for garnish)
  9. Zest of lemon, grated fine Vinaigrette: 1 tbs (15 mL) Dijon mustard
  10. 1 egg yolk
  11. 1 tbs (15 mL) lemon juice
  12. 1 tbs (15 mL) white wine or champagne vinegar
  13. 5 tbs (75 mL) extra virgin olive oil
  14. 2 tbs (30 mL) Canadian Parmesan, grated
  15. Salt and pepper

Nutrition Info

Per Serving

  • Proteins: 35 g
  • Carbohydrates: 15 g
  • Fat: 58 g
  • Calcium: 509 mg

2. Cooking Directions

  1. Cook asparagus in boiling salted water for 2 to 3 minutes. Drain, refresh in cold water. Dry well. Cut in half, lengthwise.
  2. Whisk together the mustard, egg, lemon juice, and vinegar. Then whisk in the olive oil. Add Canadian Parmesan and season to taste.
  3. Pull leaves from endive, wash and dry and arrange in salad bowls or plates. Put asparagus, avocado, carrot,crab, and Canadian Havarti in separate bowl and toss with the dressing. Adjust seasoning.
  4. Scatter the mixture over the endive leaves, sprinke black pepper on top. Sprinkle on lemon zest and Canadian Parmesan shavings.

Yield: 4 servings

3. Still Hungry?

Note

*You can change the taste of this recipe by using other great Canadian cheeses like Colby or Canadian Swiss cheese.

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