FoodNetwork.com Recipe Cards
Print and cut along the dotted lines to add these 3x5 recipe cards to your collection.
- Prep Time:
- 25 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 0 min
- Level:
- 0
- Serves:
- 2 servings
Ingredients
1/2 pound Hearts of Palm, blanched, marinated and julienned1/2 pound crab meat, picked over for cartilage and shells
1 cup julienned carrots, blanched
1/4 cup toasted chopped walnuts
1 tablespoon chopped chervil
1/2 cup herb vinaigrette
Salt and pepper
1 cup chiffonade baby lettuces
3 (1-inch) slices tomato
1/4 cup herb vinaigrette
Copyright 2008 Television Food Network G.P., All Rights Reserved
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley, edible flowers
Directions
In a mixingbowl toss all the ingredients with the herb vinaigrette. Season with salt and pepper. To
assemble, toss the greens with the herb vinaigrette. Season with salt and pepper. Season
the tomato slices with salt and pepper. Form a stack salad, alternating the tomatoes,
salad and baby lettuces. Garnish with any remaining vinaigrette, cheese, parsley and
flowers.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/12/2008
© 2008 Scripps Networks, LLC. All Rights Reserved