Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a fancy salad from Emeril Lagasse. I haven't tried it yet but it looks good.

Ingredients Nutrition

Directions

  1. Place two ring molds, about 3 to 4 inches each, in the center to two salad plates.
  2. Arrange watercress around the molds.
  3. For dressing: in a small bowl, whisk together the mustard, vinegar and salt. Slowly add the olive oil constantly, until emulsified. Add the shallots parsley and thyme until well incorporated.
  4. In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives.
  5. Using a spoon, divide the tomatoes between the ring molds.
  6. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer with a spoon.
  7. Carefully remove the molds and drizzle dressing over the watercress.

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