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Jolie salade:)

Garden Forum » Archives » Garden Recipes-Archives » Garden Recipes-Archives #3-2005 » January-June » Jolie salade:) « Previous    Next »

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Monique  Send Monique a private message!




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Posted on Friday, March 18, 2005 - 10:37 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I made this tonight and would definitely make for a luncheon or as a starter for a meal/
It was super easy.. quite good and I thought it looked good.

It was on the cover of this month's Les Saisons de Clodine a cookbook I like ..I don't think you can get it in the US.. so here is a photo and if anyone is interested..i will post..



Here is the principle of it..

A mesclun mix is placed around the plate..

The salad itself is Cubed avocado at the bottom..and a crab and caper and french shallot topping:)

I saved a can of stuffed olives and washed it clean..both ends open..
You lightly pack the avocado on the bottom and top with the crab salad in it's dressing..It stays put perfectly when unmolding..Topped with fresh chives and extra vinaigrette drizzled on your mesclun mix.

This is all we ate with warm garlic bread and a glass of wine tonight..

Fresh crab would be wonderful..I used the frozen crab..but still tasty.It's what I had on hand..

Julienned carrots in the mesclun would be nice.. some olives etc..
I just wanted to try it :)

Monique Quebec Zone 5
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Plantynut  Send Plantynut a private message!

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Posted on Friday, March 18, 2005 - 11:29 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Not something I would eat but it looks pretty.

Arlene Zone 7 Long Island, NY
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Posted on Saturday, March 19, 2005 - 01:07 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Beautiful Monique, truly. :)

SunnyDay2Day mid-Michigan Zone 5
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Susanq  Send Susanq a private message!

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Posted on Saturday, March 19, 2005 - 01:41 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I think I see some slivered cucumber and, is that grapefruit with the greens or more crabmeat?
Yes, recipe, pretty please. This would make a great luncheon dish for the girlfriends.

SusanQ - Zone 4b-5b Wisconsin
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Posted on Saturday, March 19, 2005 - 11:52 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Looks divine!

Lulubelle, zone 5, Quebec, Canada
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Monique  Send Monique a private message!




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Posted on Saturday, March 19, 2005 - 01:18 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

It's actually called tartare de crabe:)

I dislike tartares ..it's the photo that got me:)And it's not really a tartare.

Here it is..translated for you:

1 tsp Dijon
2 tsps chopped capers(I put more:) )
1/2 tsp balsamic vinegar..next time I would use the white balsamic I bought at TJoe's
1/8 tsp hot red peppers
1 tbsp lemon juice
3 tbsps olive oil(EVOO)
2 french shallots finely chopped
2 tbsps fresh chives
14 ozs of crab meat
Orange sections pith removed
1 avocado cubed
Freshly ground salt and pepper
Mesclun



Mix mustard,capers,balsamic,peppers,lemon juice..2 tbsps of EVOO,the shallots and the chives..add the crab meat and some small orange portions if you wish.

Mix the cubed avocado with the remaining teaspoon of EVOO..
Proceed as I said before with the layering..It can even be étagéed quite a bit before serving..

Monique Quebec Zone 5
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Lilybeetle  Send Lilybeetle a private message!




Posted on Saturday, March 19, 2005 - 06:19 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

It looks so elegant Monique. Are the translucent sections grapefruit instead of orange? I think you should be a food photographer. I could be your food critique (sp?). You make it and I gobble it up and report the verdict to GB. I suspect that there will be a line up for my job.

Lilybeetle - Ontario, Zone "4B"
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Valia  Send Valia a private message!

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Posted on Saturday, March 19, 2005 - 10:35 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

And I'll cover for you on weekends, sick days and vacations, Kim

Anne, Washington State, Zone 5
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Posted on Sunday, March 20, 2005 - 01:13 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Looks lovely Monique. It sounds yummy.

Rosemary - CT, Zone "5"
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Posted on Sunday, March 20, 2005 - 01:36 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Nummy! Thanks, Monique (standing in line for the tasting job).

SusanQ - Zone 4b-5b Wisconsin
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Monique  Send Monique a private message!




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Posted on Sunday, March 20, 2005 - 10:47 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

A get together would be absolutely thrilling I think..
Potluck or we eat in a resto:)

Can you imagine one of us cooking for all the others..

Hmm..no pressure there:)Sitting at any of our tables would be chatter and fun filled ..That's a knowing...

Monique Quebec Zone 5

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