Washington Apple & Dungeness Crab Salad - 1889 Magazine

Ingredients

• 2 Granny Smith apples, peeled, whole
• 1 cup sugar
• 4 cups water
• 2 Honeycrisp apples, sliced in quarters, seeded and sliced thinly
• 8 slices bacon, cooked and rough chopped into 1/2 to 1 inch pieces
• ½ cup apple cider
• 2 tbsp bacon fat
• 1 tsp whole grain mustard
• 2 tbsp olive oil
• ¼ cup apple cider vinegar
• 1 tsp chopped thyme
• 1 tbsp minced chives
• 1 tsp kosher salt
• 1 large celery root
• ½ tbsp kosher salt
• ½ cup heavy cream
• 1 Cameo apple, small diced, held in lemon juice with a pinch of salt.
• 2 cups fresh Dungeness crab meat
• Zest of 1 lemon
• 2 tbsp chopped herbs: tarragon, chives and basil, mixed evenly
• 1 tbsp extra virgin olive oil
• 2 heads red or yellow Belgian endive
• 1 head radicchio
• 1 cup mature arugula
• ½ cup toasted hazelnuts, slightly chopped