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  • Charred Vegetable Salad with Crab and Hazelnuts

    Charred Vegetable Salad with Crab and Hazelnuts

    We set out to make a great vegetable salad, something healthy but also undeniably delicious. The complex flavors and textures of this dish are what sets it apart. At Recette, where we keep a seasonal focus to the menu, this salad is a particularly great in the late fall when all of the ingredients are at their best. But it’s also nice because all of the ingredients can be found year-round. The temperature difference adds a great dimension to the dish in an unexpected way. Usually, in a salad the vegetables are cold but here we’ve charred them to give them a nice and more complex flavor but still maintain their crunch. Add to that a nice acidic vinaigrette, a sweet and creamy crab dip and crunchy hazelnuts and you get a really flavorful salad that’s quick and easy to make.

    Servings & Time

    • Servings 4
    • Prep 30 minutes
    • Cook 20 minutes


    For the Vegetables
    • 2 leeks, root ends and green parts removed
    • Olive oil, for drizzling
    • Salt
    • Fresh ground black pepper
    • 1 head broccoli, quartered
    • 8 to 10 scallions, trimmed
    • 4 ears fresh corn, kernels cut from the cobs
    For the Vinaigrette
    • ¼ cup red wine vinegar
    • ¾ cup extra virgin olive oil
    • 1 teaspoon salt
    For the Crab Dip
    • ¼ cup crème fraîche
    • Grated zest of 1 lemon
    • 1 to 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh dill
    • ½ pound fresh peekytoe crab meat, at room temperature
    • ¼ cup hazelnuts, toasted, skins removed, and roughly chopped


    For the Vegetables

    Preheat the oven to 400°F. Position an oven rack 8 to 10 inches under the broiler.

    Slice each leek in half lengthwise and run under cold water to remove any grit or sand. Place the leeks on a baking sheet, drizzle with olive oil, and season with salt and pepper.

    Roast the leeks for 8 to 10 minutes.

    Peel the stalk of the broccoli and cut the head lengthwise into 4 quarters. Add the broccoli to the leeks, along with the scallions and corn. Drizzle with olive oil, season with salt and pepper, and roast for 10 minutes.

    Turn the oven to broil and broil the vegetables for 7 minutes. Rotate the pan and broil for another 7 minutes, until the vegetables are golden brown and a knife goes into the broccoli and leeks with no resistance. Let the vegetables cool slightly. Slice the leek into 1-inch pieces.

    For the Vinaigrette

    Whisk together the red wine vinegar with the olive oil in a medium bowl. Whisk in the salt.

    For the Crab Dip

    In a medium bowl, lightly whisk the crème fraîche until it thickens and soft peaks form. Be careful not to over-whip.

    Mix in the lemon zest, 1 tablespoon of the lemon juice, and the dill. Fold in the crab. Taste and add more lemon juice if needed. Season to taste.

    To Serve

    If separated, rewhisk the vinaigrette to blend. In a bowl, dress the warm vegetables with the vinaigrette. Distribute evenly among 4 bowls. Spoon the crab dip over the vegetables and top with the chopped toasted hazelnuts. Serve immediately.

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