May 20, 2016

PENNE WITH CRAB

Ingredients:
Wine vinegar - 50 ml
Parsley - 1 tbsp (chopped)
Olive oil - 1/2 cup
Dijon mustard - 1 tbsp
Sugar - 1 tsp
Tarragon - 1 tsp
Parmesan cheese - 50 ml(grated)
Shallot - 1 (finely chopped)
Garlic cloves - 2 (smashed and chopped)
Tabasco sauce - 1 ml
Penne - 3 cups (cooked)
Asparagus - 5 (cooked and diced)
Hearts of palm - 2(sliced)
Crab meat - 120 gms(well drained)
Pickled sweet pimento - 2 tbsp
salt and pepper
Lettuce leaves for serving

Method:

  • Whisk together vinegar, parsley and oil until well incorporated.
  • Add mustard, sugar, tarragon, cheese, shallot, garlic, tabasco, salt and pepper; continue whisking until vinaigrette has thickened.
  • Place remaining ingredients in salad bowl.
  • Pour in vinaigrette, season and toss.
  • Serve on lettuce leaves.


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