Crab Salad from Oregon Hazelnut Commission

Chef George S.'s Note:

A wonderful winter treat straight from the Pacific Northwest. It's December and dungeness crab season has just started. A perfect start to a festive meal. A food processor or blender makes the dressing easier.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

Salad

• 3 cups green leaf lettuce , torn into small pieces
• 3 cups red leaf lettuce , torn into small pieces
• 1 cup curly endive lettuce , torn into small pieces
• ½ cup radicchio , torn into small pieces
• 3 hard-boiled eggs (optional)
• ¼ cup hazelnuts , roasted and chopped fine
• 2 dungeness crabs , cooked and picked

Dressing

• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• 1⁄8; teaspoon fresh nutmeg , grated
• 1 tablespoon brandy (fruit brandy is suggested)
• 2 tablespoons fresh tarragon , finely chopped
• 6 tablespoons hazelnut oil

Directions:

1. In a large bowl, combine the vinegar, mustard, salt,and pepper. Beat with wire whisk. Add the nutmeg and brandy.
2. Beat well for one minute.
3. Very slowly, add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.
4. Just before serving, add the greens to the dressing.Toss gently to coat the greens.
5. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
6. Decorate each plate with 1/2 boiled egg, thinly sliced (if using).