Iceberg Babies with Monterey Bay Dungeness Crab

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

Iceberg lettuce is a California icon, but these mini-sized heads are a more recent agricultural product. At the equally iconic Sardine Factory on the Monterey Peninsula, the crunchy lettuce is served with fresh Dungeness crab and a beet vinaigrette.

Ingredients

6 Garden Hearts Iceberg Babies
3 fresh red beets
6 egg yolks
2 cups virgin olive oil
1/2 cup champagne vinegar
1 tbsp. finely chopped garlic
Pinch each salt and white pepper
18 oz. Dungeness crabmeat
3 tbsp. lemon juice
3 hard-boiled eggs, chopped
1/2 cup chopped parsley
12 green asparagus tips, precooked crisp-tender

Steps

  1. Cut off the iceberglettuce stems, rinse under cold water and allow to drip-dry completely. Cut a generous cap from the top, removing about 1/3 of the head, and clear out the center to create a bowl. Chop any remaining lettuce.
  2. Cook beets and peel, using gloves to protect your hands. Puree beets in blender or food processor and add egg yolks. Slowly add olive oil and champagne vinegar simultaneously. Season with garlic, salt and pepper to taste. Set dressing aside and refrigerate until ready to serve.
  3. To serve, place some of chopped lettuce on bottom of each iceberg lettuce bowl; top with 3 oz. crabmeat and sprinkle with lemon juice.
  4. Drizzle with beet vinaigrette and top with the chopped egg mixed with parsley. Garnish the plate with asparagus tips.
Source: Bert Cutino; Garden Hearts Iceberg Babies

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources