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White Balsamic Vinaigrette

Combine vinegar, basil, and seasonings. Slowly whisk in olive oil.

2 ounces White Balsamic Vinegar

3 ounces Extra Virgin Olive Oil

½ teaspoon Chiffonade Basil

Pinch Kosher Salt

Pinch White Pepper

Combine vinegar, basil, and seasonings. Slowly whisk in olive oil.

Balsamic Vinaigrette

1 Cup Balsamic Vinegar

¼ Cup Grey Poupon

2 Tablespoons Sugar

¾ teaspoon Black Pepper

¾ teaspoon Kosher Salt

Pinch White Pepper

¼ Cup Water

3 Cups Olive Oil

Combine first seven ingredients. Slowly whisk in Olive Oil.

Harper's Pesto

2 Cups Fresh Basil

½ ounce Garlic

2/3 cup Grated Reggiano Cheese

1/3 cup Grated Romano Cheese

½ cup Olive Oil

Pinch of Black Pepper

Using a food processor or blender chop the garlic and basil. Drizzle in olive oil, stop and scrape down sides. Add the cheese and pepper and pulse until well blended.

Pesto Oil

Combine ½ cup pesto with ¼ cup olives oil

Crab and Avocado Stack

2 ounces of Lump Crab Meat

½ Avocado cut ½"x1/2"

3 Thick Slices of Tomato

1 ounce Pesto Oil

1 ounce White Balsamic Vinaigrette

Salt and Pepper

1 Tablespoon Chiffonade Basil

1 ounce Balsamic Vinaigrette

1. Season tomato slices with salt and pepper.

2. Toss crab with white balsamic vinaigrette and basil

3. Place 1 slice of tomato on a plate, top with 1/3 of the chopped avocado then 1/3 of the crab mixture. Repeat with the other slices of tomato to make a neat stack.

4. Garnish with some additional chiffonade basil. Then drizzle pesto oil and balsamic vinaigrette on and around the stack.

Summer Salmon Salad

1 Cup Shredded Romaine Lettuce

2 Cups Baby Arugula

2 Tablespoons pitted kalamata olives

4 Grape tomatoes cut in half

½ ounce Balsamic vinaigrette

1 Tablespoon Feta Cheese

4-5 ounce piece of grilled salmon

Toss the Romaine, Arugula, Olives and tomatoes with the vinaigrette. Place on a chilled plate and sprinkle feta cheese all over. Put the Salmon on top.

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