Recipe courtesy of Emeril Lagasse
30 min
30 min
4 servings
30 min
30 min
4 servings


Tangerine Vinaigrette:
  • 2 honey tangerines, peeled, pith removed
  • 2 tablespoons tangerine juice 
  • 1/2 teaspoon finely grated tangerine zest
  • 2 teaspoons Champagne vinegar 
  • 1 teaspoon fresh lemon juice 
  • 1/3 cup vegetable oil 
  • Salt and freshly ground black pepper 
Crabmeat and Hearts of Palm Salad:
  • 1 pound jumbo lump crabmeat, picked over for cartilage and shells
  • 3 tablespoons chopped chives 
  • 2 teaspoons chopped fresh chervil 
  • 1 pound fresh hearts of palm, cut on the bias into 3/4-inch pieces
  • 6 cups mache or baby spinach, rinsed and spun dry 
  • Edible flowers, such as nasturtiums, for garnish 


For the vinaigrette: Segment the tangerines over a bowl, catching any juice for the vinaigrette. Place the segments in a medium bowl. In a small bowl, combine the tangerine juice and zest, Champagne vinegar and lemon juice. While whisking, drizzle in the oil in a steady stream until emulsified. Season to taste with salt and pepper.

For the salad: In a medium bowl, combine the crabmeat, chives and chervil. Add enough vinaigrette to lightly coat, and toss gently. Add the hearts of palm to the bowl with the tangerine segments and add vinaigrette to lightly coat; toss well.

Divide the mache among 4 plates. Place the crabmeat in the center of each plate and arrange the hearts of palm and tangerine segments around the edges. Garnish with edible flowers and lightly drizzle the mache with vinaigrette. Serve immediately.

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