BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ROMAINE SPEARS WITH CRAB & CELERY MICROGREENS

By:


1-2 heads hearts of romaine (1/4 romaine  heart per person left as spears)
3 ounces crabmeat, picked clean, well chilled
1 Tablespoons pickled ginger, finely chopped
2 Tablespoons chopped chives
1 Tablespoons red pepper, finely chopped

Ingredients:

  • Wash and dry romaine heads; cut into quarters but left whole spears; cover and chill at least 30 minutes before service. Blend crab, ginger, pepper, chives. Place in each spear. Top with celery micro greens and dollop of balsamic mayo.

  • Chef Note: if you cannot get celery micro greens, use finely chopped celery.

    BALSAMIC MAYONNAISE

Method:

BALSAMIC MAYONNAISE
2 Tablespoons Balsamic, reduced half (1 TBLS)
2 small Shallots, chopped
1 Tablespoons warm water
2 Egg yolk, RT
EVOO
TT salt, pepper coriander and maybe lemon zest



Ingredients:

  • Sauté shallots and balsamic together until almost reduced to half; place in blender. Add egg yolk, seasonings and slowly drizzle in the EVOO until it thickens. Taste and season with salt pepper coriander and zest if needed.