Crabmeat Ravigote Salad with Mango Salsa
Crabmeat Ravigote Salad with Mango Salsa
Directions
- Toss the Empire treasure crabmeat with the ravigote dressing.
- Toss asparagus with vinaigrette and place on chilled salad plate.
- Put crab and ravigote dressing combination on top of asparagus. Top with mango salsa and serve.
Ingredients
- 2 lbs Empire's Treasure® Crabmeat, Lump
- 3/4 cup West Creek Ravigote Dressing, (see recipe below)
- 1 1/2 cups mango salsa, (see recipe below)
- 16 to 20 pieces Peak Fresh Produce® Asparagus, blanched and trimmed
- 1/2 cup Piancone Mediterranean feta vinaigrette
West Creek Ravigote Dressing
Directions
- Place all ingredients into a mixing bowl and combine.
- Refrigerate until needed.
Ingredients
- 4 oz Roma® Capers
- 2 Nature's Best Dairy® Egg(s), hardboiled and diced
- 1 tsp West Creek® Sauce, Horseradish
- 1/2 tsp Peak Fresh Produce® Lemon(s), juice only
- 1/2 cup West Creek Mayo
- 1 tsp dry mustard, powder
- 1/2 cup mustard, creole
- 1/2 cup Peak Fresh Produce Parsley, minced
- 1/4 tsp Roma black pepper
- 1/4 tsp Magellan® sea salt
- 1 tbsp Worcestershire sauce
Peak Fresh Produce Mango Salsa
Directions
- Combine all ingredients in mixing bowl, toss well and check for seasoning.
Ingredients
- 1 tsp Peak Fresh Produce® Cilantro, minced
- 1 bunch Peak Fresh Produce® Onion(s), Green, chopped
- 1/2 cup West Creek® Honey
- 1/4 Peak Fresh Produce® Jalapeño Pepper(s), seeded and diced
- 3 tbsp Peak Fresh Produce® Lime(s), juice only
- 3 Peak Fresh Produce® Mangos, diced
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 1 Peak Fresh Produce® Onion(s), Yellow, diced
- 1 tsp Roma black pepper
- 1 tsp Magellan® sea salt
- 8 Peak Fresh Produce® Tomato(es), Roma , diced
- 3 tsp Asian Pride® Rice Wine Vinegar
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
