Recipe courtesy of Emeril Lagasse
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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 

Directions

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade

Recipe courtesy of Emeril Lagasse

Hearts of Palm Salad

Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps

Recipe courtesy of Ingrid Hoffmann

Lump Crabmeat Remnick with Saffron Rice Pilaf

Recipe courtesy of Emeril Lagasse

Jumbo Lump Blue Crab Cakes

Recipe courtesy of Jimmy's

Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad

Recipe courtesy of Tyler Florence

Hearts of Palm, Avocado, and Watercress Salad with Thousand Island Dressing

Recipe courtesy of Richard Visconte

Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette

Recipe courtesy of Victoria and Albert's Restaurant

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here