Recipe courtesy of Andi Van Willigan, Executive Chef, Bel-Air Country Club, Los Angeles, Calif.
Ingredients
3 ozs. king crab
3 ea. orange segments
1 ea. grapefruit segment
½ tbsp. smoked trout roe
5 ea. rings hearts of palm
3 ea. squares compressed melon (honeydew, cantaloupe, watermelon)
½ oz. olive oil
to taste chive batons
to taste salt and pepper
to taste red Fresno chili coins
to taste picked yellow frisee
to taste picked parsley leaves
to taste champagne vinegar
Procedure:
• Place all Ingredients into a bowl.
• Dress with the olive oil and a splash of champagne vinegar.
• Season with salt and pepper.
• Plate.
