Crab and Asparagus Salad with Havarti | Canadian Goodness
This is the Crab and Asparagus Salad with Havarti recipe.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Grater
- Microplane
- Chef's knife
- Cutting board
- Peeler
- Kitchen towel
- Serving bowl
- Plate
Ingredients
- 12 asparagus spears peeled
- trimmed
- 2 heads Belgian endives
- 2 avocados pitted
- peeled
- 2 carrots julienned
- 12 oz (360 g) fresh crab meat
- 1 cup (250 mL) Canadian Havarti* grated
- Salt
- Pepper
- 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
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