Washington Apple & Dungeness Crab Salad
SEATTLE | Miller's Guild
[cooked-sharing]
Mix the sugar and water together and bring to a simmer.
Cut Granny Smith apples in half around their middle and slowly poach them in the sugar solution on medium heat for 8 minutes.
Allow them to sit in this solution to cool. Remove the apples and large dice them. Discard the trim.
In a similar sauce pot, simmer the cider and vinegar until volume is reduced by half, add the mustard and shallots and reduce again for 2 minutes to cook the gas off the shallots.
Cool the mixture slightly, then whisk in bacon fat, olive oil, herbs and salt. Reserve for dressing the salad.
Simmer the salt, celery root and cream until most of the cream has reduced and is almost dry.
Place ingredients in blender and puree. Adjust seasoning as needed.
Toss the crab with herbs, oil, lemon and fresh small-diced apples, season as needed.
Build a salad with fresh apples, crab “salad,” bitter greens, a warm vinaigrette, toasted hazelnuts and the large-diced cooked apples.
Ingredients
Directions
Mix the sugar and water together and bring to a simmer.
Cut Granny Smith apples in half around their middle and slowly poach them in the sugar solution on medium heat for 8 minutes.
Allow them to sit in this solution to cool. Remove the apples and large dice them. Discard the trim.
In a similar sauce pot, simmer the cider and vinegar until volume is reduced by half, add the mustard and shallots and reduce again for 2 minutes to cook the gas off the shallots.
Cool the mixture slightly, then whisk in bacon fat, olive oil, herbs and salt. Reserve for dressing the salad.
Simmer the salt, celery root and cream until most of the cream has reduced and is almost dry.
Place ingredients in blender and puree. Adjust seasoning as needed.
Toss the crab with herbs, oil, lemon and fresh small-diced apples, season as needed.
Build a salad with fresh apples, crab “salad,” bitter greens, a warm vinaigrette, toasted hazelnuts and the large-diced cooked apples.
