Culinary Institute of New Orleans - Asparagus Orange and Crab Salad with Champagne Vinaigrette

Culinary Insitute of New Orleans

Asparagus, Orange & Crab Salad
Serves 4 (8 oz. portions)

8 oz. Asparagus Tips (peeled stems, cut 3 inches)
1 1/2 cups Orange Segments
3 Tbls. Orange Zest (strands)
4 cups Boston Lettuce
1 cup Jumbo Lump Crabmeat
4 Tbls. Black Sesame Seeds
4 Tbls. Toasted Almond Slivers
6 oz. Champagne Vinaigrette

Méthode:
Place a pot of boiling water on the stove, (1 pint of water), drop asparagus tips in water for 30 seconds then remove and place in ice water to cool. After cooling, slit eight of the stems in half and then in quarters to fan. Reserve these for garnish. Place lettuce, oranges and remainder of asparagus tips in a mixing bowl, add vinaigrette and toss. Separate onto four plates then top each salad with 1/2 cup of crab meat. Garnish each with 2 asparagus spears fanned. Sprinkle black sesame seeds on top of the crab meat. Then, sprinkle the almonds and orange zest and serve.

Champagne Vinaigrette
Yield 6 oz.

2 oz. Champagne
3 oz. Orange Juice
1 tsp. Basil, fresh minced
1 tsp. Mint, fresh minced
1 oz. Creole Mustard
1/8 tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. Hot Sauce

Méthode:
Place all ingredients into a blender or food processor and combine on high for 1 minute, remove and refrigerate until needed.