Ingredients for Crab Claw Dressing:
6 cups White balsamic vinegar
1/2 cup DFS Dried oregano leaves
6 Tbsp. Sugar
2 Tbsp. DFS Garlic, finely minced
1 Tbsp. Kosher salt
1 Tbsp. DFS Cracked black pepper
12 cups DFS Extra virgin olive oil
6 lb. Alaska Snow Crab cocktail claws, thawed
6 cups Comsource Canned ripe olives, drained
2 lb. DFS Tomatoes, chopped 1/2 inch
1lb. 8oz. DFS Red bell peppers, seeded cut 1/4 by 1″
3 cups DFS Celery, sliced
3 cups DFS Fennel, sliced thin
3 cups DFS Red onions, sliced thin
4 cups DFS Basil leaves, chopped
4 cups DFS Parsley, chopped
To make Crab Claw Dressing, place all ingredients except oil in a large blender; blend thoroughly. With motor running, slowly add oil to emulsify. Makes about 18 cups.
In large bowl, mix Crab Claw Dressing and remaining ingredients. Cover and refrigerate, marinating at least 30 minutes before serving.
Yield: 24 Servings
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon peel
36 asparagus spears, trimmed
Preheat oven to 450°F. Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.
1 cup torn crusty bread
2 tsp. DiCarlo extra virgin olive oil
1/2 sea salt
fresh ground pepper
1 1/2 lbs heirloom tomatoes
sea salt & fresh ground pepper
2 cups soft lettuce of choice (arugula, spring greens, butter lettuce)
1/2 cup fresh basil leaves
1 shallot, finely chopped
8 oz. burrata cheese, room temperature
Preheat the oven to 400′. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside.
Slice the tomatoes into 1/4” slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you’d like.
Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper.
1 cup dry white wine
1 large shallot (minced)
3 cloves of garlic (minced)
4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
1 Tbsp. fresh lemon juice (zest optional)
2 Tbsp. chopped fresh dill
- Cook the wine, shallot and garlic over medium high heat until almost dry (au sec) about 5 to 8 minutes.
- Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
- Off the heat, stir in the lemon juice and zest. Strain through a fine mesh strainer then add your dill. Season with salt and pepper. Serve immediately.
For the Salmon:
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Season salmon with salt and pepper. Broil for 5 to 7 minutes or until just cooked through and golden brown.