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ingredients
Vinaigrette
1
Tbsp (15 mL) Dijon mustard
1
Tbsp (15 mL) lemon juice
1
Tbsp (15 mL) white wine
1
Tbsp (15 mL) champagne vinegar
1
egg yolk
3
Tbsp (45 mL) extra virgin olive oil
2
Tbsp (30 mL) freshly grated Canadian Parmesan cheese
Salt and pepper
Salad
12
spears asparagus, trimmed and peeled
2
heads endives, separated
2
avocados, peeled, pitted and sliced
2
carrots, julienned
12
oz (375 g) fresh crab meat
1
cup (250 mL) julienned Canadian Swiss cheese
Salt and pepper
Finely grated zest of 1 lemon
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directions
Step 1
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.
Step 2
Cook asparagus in lightly salted water for 2 to 3 minutes. Rinse under cold running water, drain and pat dry. Cut lengthwise.
Step 3
Arrange endive leaves on plates. Top with asparagus, avocado, carrot, crab, Canadian Swiss cheese and lemon zest.
Step 4
Drizzle with vinaigrette and serve.