|Ingredients||Seafood, Eggs, Vegetables|
|Day Part||Dinner, Lunch, Snack|
Source: Bert Cutino; Garden Hearts Iceberg Babies
Iceberg lettuce is a California icon, but these mini-sized heads are a more recent agricultural product. At the equally iconic Sardine Factory on the Monterey Peninsula, the crunchy lettuce is served with fresh Dungeness crab and a beet vinaigrette.
6 Garden Hearts Iceberg Babies
3 fresh red beets
6 egg yolks
2 cups virgin olive oil
1/2 cup champagne vinegar
1 tbsp. finely chopped garlic
Pinch each salt and white pepper
18 oz. Dungeness crabmeat
3 tbsp. lemon juice
3 hard-boiled eggs, chopped
1/2 cup chopped parsley
12 green asparagus tips, precooked crisp-tender
- Cut off the iceberglettuce stems, rinse under cold water and allow to drip-dry completely. Cut a generous cap from the top, removing about 1/3 of the head, and clear out the center to create a bowl. Chop any remaining lettuce.
- Cook beets and peel, using gloves to protect your hands. Puree beets in blender or food processor and add egg yolks. Slowly add olive oil and champagne vinegar simultaneously. Season with garlic, salt and pepper to taste. Set dressing aside and refrigerate until ready to serve.
- To serve, place some of chopped lettuce on bottom of each iceberg lettuce bowl; top with 3 oz. crabmeat and sprinkle with lemon juice.
- Drizzle with beet vinaigrette and top with the chopped egg mixed with parsley. Garnish the plate with asparagus tips.