Crab and Swiss Cheese Salad

This seafood salad features fresh crab meat and Swiss cheese topped off with a tangy vinaigrette.

Crab and Swiss Cheese Salad
For salad
  • 12 spears asparagus, trimmed and peeled
  • 2 heads endives, separated
  • 2 avocados, peeled, pitted and sliced
  • 2 carrots, julienned
  • 375 g fresh crab meat
  • 1 cup Swiss cheese, cut julienne style
  • salt and pepper, to taste
For vinaigrette
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine
  • 1 tablespoon champagne vinegar
  • 1 egg yolk
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon freshly grated Parmesan cheese
  • salt and pepper, to taste
  • finely grated zest of 1 lemon
  1. Make the vinaigrette - Whisk together mustard, lemon juice, vinegar and egg yolk. Whisk in olive oil. Add grated Canadian Parmesan cheese and season to taste with salt and pepper.
  2. Make the salad - Cook asparagus in lightly salted water for 2 to 3 minutes. Rinse under cold running water, drain and pat dry. Cut lengthwise.
  3. Arrange endive leaves on plates. Top with asparagus, avocado, carrot, crab, Swiss cheese and lemon zest.
  4. Drizzle with vinaigrette and serve.

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