This seafood salad features fresh crab meat and Swiss cheese topped off with a tangy vinaigrette.
Make the vinaigrette :
- Whisk together mustard, lemon juice, vinegar and egg yolk. Whisk in olive oil. Add grated Parmesan cheese and season to taste with salt and pepper.
Make the salad :
- Cook asparagus in lightly salted water for 2 to 3 minutes. Rinse under cold running water, drain and pat dry. Cut lengthwise.
- Arrange endive leaves on plates. Top with asparagus, avocado, carrot, crab, Swiss cheese and lemon zest.
- Drizzle with vinaigrette and serve.
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