From: Chef Bert Cutino, CEC, AAC, co-founder/ c.o.o. of The Sardine Factory Restaurant, Monterey, CA. Yield: 6 servings.
6 Garden Hearts® Iceberg Babies™
3 fresh red beets, cooked and peeled
6 egg yolks
2 cups virgin olive oil
1 /2 cup champagne vinegar
1 Tbsp. garlic, finely chopped
pinch of salt and white pepper
18 oz. Dungeness crabmeat
3 Tbsp. lemon juice
3 hard-boiled eggs, choppe
1 /2 cup parsley, chopped
12 green asparagus tips, pre-cooked crisp and tender
Cut off the Iceberg Babies™ stem, 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.
Cook beets and peel, using gloves to protect your hands. Purée beets in blender or food processor and add egg yolks, then 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.
To serve, place some of the chopped lettuce on the bottom of each Iceberg Babies™ lettuce bowl, top with 3 oz. of crabmeat and sprinkle with lemon juice.
Drizzle with beet vinaigrette and top with the chopped egg mixed with parsley. Garnish the plate with asparagus tips that have been cut in half lengthwise.