1 lb. 8 oz. red bell peppers, seeded, cut ¼ by 1 inch
1 lb. 8 oz. yellow bell peppers, seeded, cut ¼ by 1 inch
3 cups celery, sliced
3 cups fennel, sliced thin
3 cups red onions, sliced thin
4 cups basil leaves, chopped
4 cups parsley, chopped
1 cup tarragon, chopped
Crab Claw Dressing
1
To make Crab Claw Dressing, place all ingredients except oil in large blender; blend thoroughly. With motor running, slowly add oil to emulsify. Makes about 18 cups.
Salad
2
In large bowl, mix Crab Claw Dressing and remaining ingredients. Cover and refrigerate, marinating at least 30 minutes before serving.
Serve
3
Portion antipasto to order in individual containers.
1 lb. 8 oz. red bell peppers, seeded, cut ¼ by 1 inch
1 lb. 8 oz. yellow bell peppers, seeded, cut ¼ by 1 inch
3 cups celery, sliced
3 cups fennel, sliced thin
3 cups red onions, sliced thin
4 cups basil leaves, chopped
4 cups parsley, chopped
1 cup tarragon, chopped
Directions
Crab Claw Dressing
1
To make Crab Claw Dressing, place all ingredients except oil in large blender; blend thoroughly. With motor running, slowly add oil to emulsify. Makes about 18 cups.
Salad
2
In large bowl, mix Crab Claw Dressing and remaining ingredients. Cover and refrigerate, marinating at least 30 minutes before serving.
Serve
3
Portion antipasto to order in individual containers.
