1 Ripe Avocado
2 Cups Mache (Or Other Delicate Baby Lettuce Greens)
1/4 Lb. Fresh, Cooked Crab Meat
1 Small Shallot
1 Lemon, Zested And Juiced
3 Tablespoons Midtown Olive Oil Harissa EVOO
1/2 Teaspoon Dijon Mustard
1/2 Teaspoon Thyme, Chopped
1/2 Teaspoon Parsley, Chopped
1 Teaspoon Chives, Thinly Sliced
Salt And Pepper To Taste
Mince the shallot and mix with lemon juice and Dijon. Whisk in the Harissa oil. Set aside.
Crumble the crab meat with your fingers into a small mixing bowl making sure to pick out any stray pieces of shell. Pour 3/4 of the vinaigrette over the crab. Add the herbs, salt and pepper. Mix well and refrigerate.
Cut the avocado in half lengthwise. Remove the seed and scoop the flesh out in one piece with a large spoon. Toss the Mache with the remaining vinaigrette and make a nest in the center of each plate. Nestle the avocado face side up in the center of the Mache and stuff the seed cavity with the crab.
Yield: 2 servings
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- Tags: Main Dishes