Second course from our start-to-finish divine feast at The Kitchen was a Dungeness crab “cheesecake” and salad of lettuces, pickled shallots, cured lemons, walnuts and Castelvetrano olives, with some deep-fried soft-shell crab for good measure. My photo doesn’t do it justice.
Friday, May 20, 2011
May 19 Salad: Oh wow
Labels: challenge, crab, olives, salad month, soft shell crab, The Kitchen, walnuts
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