Crab and Truffle Salad

Crab and Truffle Salad
Almost like gilding the lily, but you and your guests deserve it! Easy to make and unforgettable.

½ tsp. Dijon mustard
2 Tbsp. sherry vinegar
½ tsp. sea salt
½ tsp. ground fresh white peppercorns
6 to 8 Tbsp. canola oil
1 to 2 oz. fresh truffles
¾ pound fresh cooked crabmeat
1 pound fresh asparagus
1 lemon, cut into 4 wedges



First, make the dressing by combining the mustard, vinegar, salt, and pepper. Add the oil and mix well. Adjust the mustard, salt and pepper according to your taste.


Place the thin truffle slices between chunks of crab on individual plates. Arrange the asparagus on each plate and pour the dressing over all.


Garnish with lemon wedges.

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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