Crab and Swiss Cheese Salad

This seafood salad features fresh crab meat and Swiss cheese topped off with a tangy vinaigrette.

Crab and Swiss Cheese Salad

Servings: 4
Author: The Cook


For salad

  • 12 spears fresh green asparagus, trimmed and peeled
  • 2 heads endives, separated
  • 2 ripe avocados, peeled, pitted and sliced
  • 2 carrots, julienned
  • 375 g fresh crab meat
  • 1 cup Swiss cheese, cut julienne style
  • salt and pepper, to taste

For vinaigrette

  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine
  • 1 tablespoon champagne vinegar
  • 1 egg yolk
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon freshly grated Parmesan cheese
  • salt and pepper, to taste
  • 1 lemon , zest only of lemon, finely grated


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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