Crab and Asparagus Salad with Havarti
This is the Crab and Asparagus Salad with Havarti recipe.
- Prep: 5 min - 10 min
- Cooking: 2 min - 3 min
Ingredients
- 12 asparagus spears peeled, trimmed
- 2 heads Belgian endives
- 2 avocados pitted, peeled, sliced
- 2 carrots julienned
- 12 oz (360 g) fresh crab meat
- 1 cup (250 mL) Canadian Havarti* grated
- Salt and Pepper to taste
- Canadian Parmesan shavings for garnish
- Zest of lemon grated fine
- Vinaigrette
- 1 tbsp (15 mL) Dijon mustard
- 1 egg yolk
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) white wine or champagne vinegar
- 1/3 cup (80 mL) extra virgin olive oil
- 2 tbsp (30 mL) Canadian Parmesan grated
- Salt and pepper to taste
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Preparation
Cook asparagus in boiling salted water for 2 to 3 minutes. Drain, refresh in cold water. Dry well. Cut in half, lengthwise.
Vinaigrette
Whisk together the mustard, egg, lemon juice, and vinegar. Then whisk in the olive oil. Add Canadian Parmesan and season to taste.
Salad
Pull leaves from endive, wash and dry and arrange in salad bowls or plates. Put asparagus, avocado, carrot,crab, and Canadian Havarti in separate bowl and toss with the dressing. Adjust seasoning.
Scatter the mixture over the endive leaves, sprinke black pepper on top. Sprinkle on lemon zest and Canadian Parmesan shavings.
Note
: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Tips
*You can change the taste of this recipe by using other great Canadian cheeses like Colby or Canadian Swiss cheese.
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Nutritional information
Per serving| Energy: | 713 Calories |
| Protein: | 35 g |
| Carbohydrate: | 15 g |
| Fat: | 58 g |
| (% DV*) | |
|---|---|
| Calcium: | 46 % / 509 mg |
