Crab Spinach Salad With Tarragon Dressing Recipes

TARRAGON CRAB SALAD

Steps:

• Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
• Toss crabmeat with dressing, tarragon, and chives.
• Season tomatoes with salt and serve topped with romaine and crab

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

Steps:

• Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
• Combine all ingredients except flower confetti and refrigerate.
• Whisk together all ingredients and refrigerate.
• Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

CRAB SPINACH SALAD WITH TARRAGON DRESSING

Steps:

• Combine crab meat, tomato, cucumber and onion in medium bowl.
• Combine salad dressing (or mayo), sour cream, parsley, milk, tarragon, garlic and hot pepper sauce in small bowl.
• Line four salad plates with spinach. Place crabmeat mixture on spinach; drizzle with dressing.

SPINACH SALAD WITH TARRAGON DRESSING

Steps:

• For Dressing: Combine Mayonnaise, jelly, vinegar, tarragon, salt and pepper with a wire wisk or in a blender.
• For salad: Mix remaining ingredients.
• Combine dressing with salad immediately before serving.

CREAMY TARRAGON SALAD DRESSING

Steps:

• Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.