Recipe for Hearts of Palm and Crab Salad 
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Yield:
2
Ingredients:
Amount Ingredient
1/2 lb Hearts of Palm blanched, marinated,
and julienned
1/2 lb Crab meat picked over
for cartilage and shells
1 cup Julienned carrots blanched
1/4 cup Toasted chopped walnuts
1 tbl Chopped chervil
1/2 cup Herb vinaigrette
Salt to taste
Freshly-ground black pepper to taste
1 cup Chiffonade baby lettuces
3 x One-inch slices of tomato
1/4 cup Herb vinaigrette
2 tbl Grated Parmigiano-Reggiano cheese
2 tbl Chopped parsley
Instructions:
Instructions: In a mixing bowl toss first five ingredients with the herb vinaigrette. Season with salt and pepper.

To assemble, toss the greens with the herb vinaigrette. Season with salt and pepper. Season the tomato slices with salt and pepper. Form a stack salad, alternating the tomatoes, salad and baby lettuces. Garnish with any remaining vinaigrette, cheese, parsley and flowers.

This recipe yields 2 servings.

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