Recipe courtesy of Kevin Johnson and Chuck Hughes
Episode: Charleston Chew
Total:
1 hr 10 min
Active:
55 min
Yield:
4 servings
Level:
Advanced

Ingredients

Pancetta Vinagarette:
  • 4 ounces pancetta, very small dice
  • 1 clove garlic, minced 
  • 1 shallot, minced 
  • 1 teaspoon fresh oregano, minced 
  • 1 teaspoon fresh thyme, minced 
  • Salt and freshly ground black pepper 
  • 1/4 cup champagne vinegar 
  • 2 teaspoons Dijon mustard 
  • Scant 1 cup really good olive oil 
Soft Shell Crab and Asparagus Salad:
  • 12 ounces asparagus, trimmed, peeled, blanched for about 10 seconds
  • Grapeseed or vegetable oil, for drizzling
  • Salt and freshly ground black pepper 
  • 4 soft-shell crabs, cleaned 
  • 4 to 6 small Easter egg radishes, slivered 
  • 1 to 2 spring onions, tops slivered, bottoms minced 
  • 1 stalk green garlic, tops slivered, bottoms minced 
  • 1 small handful torn fresh herbs, such as parsley, dill, tarragon, chervil
  • 1 large handful pea tendrils 

Directions

Special equipment: Wood-fire oven

Preheat the oven to 400 degrees F. Create a fire in a wood-fire oven.

For the vinaigrette: Render the pancetta over low heat in a pan until slightly crisp, and then remove from the pan and reserve the fat. Return a small amount of fat to the pan and gently cook the garlic, shallots, oregano, thyme and some salt and pepper.

Remove from the heat and pour in the vinegar to deglaze (do not simmer to reduce). Scrape up any remaining bits stuck to the pan, then pour into a bowl and whisk in the mustard. Measure the remaining pancetta fat; add enough of the olive oil to make 1 cup. Whisk the oil into the vinegar mixture and season with salt and pepper.

For the salad: Drizzle the asparagus spears with oil and sprinkle with salt and pepper. Roast in the oven and let char until tender but still toothsome.

Sprinkle the crabs with salt and pepper and rub with a small amount of oil. Place on a heatproof pan and into the fire and roast until cooked through.

Combine the radishes, spring onions, green garlic, herbs and pea tendrils in a bowl. Toss with enough vinaigrette to coat. Add a small amount of vinaigrette to the hot pan with the asparagus and coat.

Divide the asparagus among 4 plates and top with the salad and 1 crab each. Drizzle with the remaining vinaigrette.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Soft Pretzels

Recipe courtesy of Zoe Francois|Jeff Hertzberg

Spiced Crab Cakes with Tamarind Mayonnaise

Insalata del Contadino: Sicilian Farmer's Salad

Recipe courtesy of Carmelo Tilotta

Roasted Pineapple Carpaccio

Beet Salad with Citrus Vinaigrette

Recipe courtesy of Chuck Hughes

Green Mango Salad with Tiger Prawns

Recipe courtesy of Luke Nguyen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Compete to Eat

7:30am | 6:30c

Compete to Eat

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here