Tonight’s supper was yet another crab-stuffed avocado salad, done a little differently this time. The crab was mixed with mayonnaise, capers in balsamic, onion powder, chervil, tarragon, celery seed, and a touch of granulated garlic. The greens were dressed with onion powder, lemon peel, dry mustard, chervil, tarragon, & celery seed in Tuscan EVOO and Champagne Vinegar. The crab mixture was blended about an hour & a half before serving; the dry ingredients for the salad dressing were re-hydrated a half-hour before adding the oil & vinegar. One green onion and a few radishes were thinly sliced and added to the greens.
All was enjoyed out on our patio on a cooling evening with a very nice Alois Lageder Lagrein Rosato from Alto Adige - dark, dusty rose in color; rich cherry-berry fruit, a little light in acidity, with a pleasant fruity finish. After a few sips and bites, I grew used to the lower acidity, and it was very enjoyable with the salad. The rich, slightly darker fruit was very good with all components of the salad.