Hearts of Palm and Crab Salad
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Hearts of Palm; blanched, marinated and julienned |
| 1/2 | lb | Crab meat; picked over for cartilage and shells |
| 1 | c | Julienned carrots; blanched |
| 1/4 | c | Toasted chopped walnuts |
| 1 | tb | Chopped chervil |
| 1/2 | c | Herb vinaigrette |
| Salt and pepper | ||
| 1 | c | Chiffonade baby lettuces |
| 3 | sl | (1 inch) tomato |
| 1/4 | c | Herb vinaigrette |
| 2 | tb | Grated Parmigiano-Reggiano cheese |
| 2 | tb | Chopped parsley*edible flowers |
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