Peekytoe Crab Salad with Spring Vegetables
Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.
The Martha Stewart Show, April 2011
- 8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds
- 3 large asparagus spears, thinly sliced lengthwise on a mandoline
- 6 ramps, trimmed and cut on the bias into 1-inch pieces
- 1 baby zucchini, thinly sliced lengthwise on a mandoline
- 3 tablespoons shelled fresh English peas
- 3 tablespoons shelled fava beans
- 1 medium fennel bulb, trimmed and very thinly sliced on a mandoline
- 2 cups peekytoe crab meat, picked through for shells
- 1/4 cup <u>Cumin Mayonnaise</u>
- 2 tablespoons olive oil
- 16 lily bulb petals, for serving
- 4 tricolor radishes, thinly sliced, for serving
- 4 nasturtium flower buds
- 1/2 red chile, such as Fresno, sliced crosswise
- <u>Floral Vinaigrette</u>
- Coarse sea salt
- Bring a medium pot of water to a boil; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Place leeks in boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain, pat dry, and set aside. Repeat process with asparagus (cooking about 30 seconds), ramps (cooking about 1 minute), zucchini (cooking about 30 seconds), peas (cooking about 30 seconds), and fava beans (cooking about 1 minute). Peel fava beans and set aside.
- In a medium bowl, mix together crab, mayonnaise, and olive oil. Divide crab mixture evenly between four chilled serving plates, spreading so that it is 1/4-inch high on the plate. Arrange leeks, asparagus, zucchini, peas, fava beans, and fennel on top of crab mixture; garnish with lily bulb petals, radishes, chile, and nasturtium buds. Drizzle with vinaigrette and sprinkle with sea salt; serve immediately.
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