Crab Salad with Two Celeries
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
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Cooking tools:
- Pepper mill
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Serving bowl
- Oven mitt
Ingredients
- 1 small celery root
- 2 tbsp. butter
- Leaves from 1 bunch celery
- Juice of 1 lemon
- 3 tbsp. hazelnut oil
- Coarse salt
- freshly ground black pepper
- 2 cups fresh lump crab meat
- 1 head bibb lettuce, washed and separated into leaves
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