Alaskan King Crab Salad with Root Veggies and Harvest49 Alder Smoked Mustard Vinaigrette

Recipe courtesy of Chef Rob Kinneen

Yields 4 as a starter, or 2 as an entrée


½ cup large potatoes, diced

½ cup large carrots, diced

½ cup large beets, diced

½ cup large parsnips, diced

¼ head of red or green cabbage, cut into ½" ribbons

Up to 2 Tbs olive oil for each ½ cup vegetable

Salt and pepper to taste

½ head iceberg lettuce, cut into ¾" pieces

1 cup king crab out of the shell (about 1 lb in shell)

4 oz Harvest49 Alder Smoked Mustard Vinaigrette*

2 radishes, sliced thin for garnish

*Available at La Bodega, Fromagio's Artisan Cheese, or

Preheat oven to 450 degrees. Cut the potatoes, carrots, beets and parsnips uniformly in large diced portions. Reserve the parsnips with the cabbage. Roll potatoes, carrots and beets separately in olive oil, salt and pepper to taste and place on a parchment paper covered pan. Leave space on pan for cabbage and parsnips. Place pan in the oven for 15 minutes. Cut the cabbage and roll in olive oil and use salt and pepper to taste while the other vegetables are in the oven. Add the cabbage and parsnips to the potatoes, carrots and beets and cook an additional 10-15 minutes or until done to taste. (You should be able to put a fork through the vegetables.) When cooked, pull and let rest for a couple of minutes so they are still warm, but not hot. Cut up the iceberg lettuce in a large salad bowl, add the slightly cooled vegetables and toss with 2 oz of vinaigrette. Arrange the vegetables on plates, topping with crab and the reserved 2 oz of vinaigrette. Garnish with radishes.