Recipe courtesy of Chef Mark Dommen, One Market Restaurant, San Francisco
• 2 Asian pears
• 1 1/2 tablespoons lemon olive oil
• Juice of 1 lemon
• Cayenne pepper
• Sea salt
• 1 sprig mint, about 10 leaves, plus a few small leaves for garnish
• 1 scallion
• 8 ounces cooked and cleaned Dungeness crabmeat (Dommen strongly recommends cooking and picking it yourself)
• 2 French breakfast radishes
• 2 ounces mâche
• 4 tablespoons yogurt
• 8 Dungeness crab legs, cooked and carefully removed from shell
• 1 tablespoon basil oil, or mild extra-virgin olive oil
1. Peel the pears and julienne with a mandoline or a knife, making long strips, each approximately 1/8-inch by 1/8-inch.
2. Place the pears in a bowl and add 1 tablespoon of lemon olive oil, 1 tablespoon of lemon juice, a pinch of cayenne pepper and sea salt to taste. Mix well and allow the flavors to meld.
3. Cut the larger mint leaves into a chiffonade, finely dice the scallion, and mix the mint and scallion into the pears.
4. In a separate bowl, add the cleaned crabmeat, (keeping the legs in reserve), and dress the meat with the remaining lemon olive oil and lemon juice. Mix well and set aside.
5. Clean the radishes and cut them into a fine julienne.
6. Wash the mâche and dry. Toss with a couple drops of lemon olive oil and lemon juice.
7. To plate the salad, place a tablespoon of yogurt in the center of each of 4 plates.
8. Place four ring molds on top of the yogurt. Divide the pear mixture among the ring molds and press evenly.
9. Divide the crabmeat among the ring molds and press to compact the mixture in the ring.
10. Carefully remove the rings; the salad should hold its shape.
11. Top each salad with two pieces of leg meat and garnish with the radish.
12. Divide the mâche among the plates.
13. Drizzle with basil oil, and place small mint leaves around the plate. Serves 4.
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