Crushed Avocado, Blue Crab, Hearts of Palm, Hot Mustard, Trout Roe Salad

November 23, 2013
Healthy, Vegetables

Serves: 4 to 6

Cilantro Oil
1 cup packed cilantro leaves
½ cup canola oil
Kosher salt and freshly ground black pepper

Combine cilantro and oil in a blender..blend for 1 minute, season with salt and pepper. Strain into a bowl.

Hot Mustard Dressing
¼ cup white wine vinegar
1 heaping tablespoon Dijon mustard
1 heaping tablespoon Asian hot mustard
2 teaspoon clover honey
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons canola oil

Blend together the vinegar, mustards, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.

1 lb blue crabmeat, picked over
1 can hearts of palm, drained, rinsed and drained again, sliced
1 ripe Hass avocado, peeled, pitted and diced
Mustard Dressing
2 tablespoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
½ red onion, thinly sliced
Extra Virgin Olive Oil
Cilantro leaves, for garnish
Cilantro Oil

1.Combine the crab, hearts of palm and avocado in a bowl and add ½ of the dressing. Add the tarragon and season with salt and pepper.
2. Divide the mixture among plates, top with some of the red onion slices, drizzle with EVOO and garnish with cilantro leaves. Drizzle some of the cilantro oil around the plate. Serve.