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20 minutes
Prep: 15 minutes
Cook: 0 minutes
325 calories per serving view nutrition facts
6 servings
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| 1 | x | mixed greens | |
| 2 | each | radicchio leaves | filled with |
| 2 | ounces | lump crab meat | |
| 2 | large | shrimp | grilled |
| 1 | x | papaya | fresh, slices |
| 1 | x | lime | dill vinaigrette |
| Lime dill vinaigrette | |||
| 1/4 | cup | dijon mustard | |
| 1/2 | cup | red wine vinegar | |
| 1/8 | cup | white wine vinegar | |
| 1 | each | egg yolk | |
| 3/4 | cup | vegetable oil | |
| 1 | x | lime | juice of 1 |
| 3 | ounces | honey | |
| 1/4 | teaspoon | tarragon leaves | |
| 1/4 | teaspoon | basil | whole |
| 1/4 | teaspoon | oregano leaves | |
| 1/2 | teaspoon | parsley leaves | |
| 1/2 | clove | garlic | crushed |
| 1/2 | teaspoon | white pepper | |
| 1/2 | teaspoon | seasoned salt | |
| 1 | teaspoon | salt | |
| 1 | tablespoon | dill weed | fresh, chopped |
| 1 | drop | food coloring | green |
On a large salad plate, arrange the greens and crab-filled radicchio leaves.
Garnish with grilled and papaya slices.
Pour vinaigrette over the salad or serve on the side.
To make the lime dill vinaigrette: In a bowl, mix the mustard and vinegars.
Wisk in the egg yolk.
Gradually add the oil, wisking constantly.
Stir in the lime juice and honey.
Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed.
Add a drop of green food color if desired.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 728mg | 30% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 1.0g | 2% |
| Sugars 17.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tips for presenting a holiday dip with class....
My mom wrote this cookbook and I have to admit that I like her orange syrup much better. She would make it for her Baklahvah, but I would use it on pancakes!! BTW - har name is Viviane ALSCHECH Miner, not Bicheck. Wonder where that name came from.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
