Super Salad

photography courtesy of the Ritz-Carlton

Rock star chef Dean Fearing really needs no introduction. At his namesake restaurant, Fearing’s, in The Ritz-Carlton, Dallas, tastes range from his signature tortilla soup to the now-famous barbecued shrimp taco made with sauce from Dallas institution Sonny Bryan’s. This salad is named after Fearing’s regular Lucian LaBarba, president of American Food Service, the main produce purveyor to Fearing’s. LaBarba always ordered this dish, so it makes sense that Fearing renamed it Lucian’s Crab Salad. Now you can enjoy LaBarba’s favorite at home.

photography by Kevin Hunter Marple

Lucian’s Crab Salad Serves: 4

1       pound Jonah or Dungeness crab leg meat
1       ounce mayonnaise
1       teaspoon lemon juice
1       pinch cayenne
¼      cup carrot, brunoise (finely diced)
1       tablespoon shallot, brunoise
¼       cup celery root, brunoise
2       tablespoons chives
1       avocado, quartered and sliced
2       cups shaved fennel tossed with lemon juice, salt, and pepper 
         Roasted red or yellow pepper (jarred is fine)
         Carrot-cumin vinaigrette (see recipe)

Pick through the crab meat and remove any shell particles. In a bowl, combine crab meat, carrot, shallot, and celery root. Fold in mayonnaise, lemon juice, cayenne, and chives. Divide evenly among four plates and top with shaved fennel. Serve with sliced avocado, roasted peppers, and carrot-cumin vinaigrette.

Carrot-Cumin Vinaigrette
1       carrot, peeled
2       tablespoons grape seed oil
1       teaspoon cumin seed
1       tablespoon sherry vinegar
4       teaspoons maple syrup
         Salt, to taste
         Lime juice, to taste

Slice carrot thin, and in a bowl, toss with grape seed oil and cumin seed. Season with salt. Place in smoker or oven at 300 degrees for approximately 30 minutes, until carrots are soft. In a blender, purée the carrots, adding water as needed for consistency. While blending, add sherry vinegar and maple syrup. Adjust seasoning with salt and lime juice.