From: Chef Bert Cutino, CEC, AAC, co-founder/ c.o.o. of The Sardine Factory Restaurant, Monterey, CA. Yield: 6 servings. 6 Garden Hearts® Iceberg Babies™ 3 fresh red beets, cooked and peeled 6 egg yolks 2 cups virgin olive oil1 /2 cup champagne vinegar 1 Tbsp. garlic, finely chopped pinch of salt and white pepper 18 oz. Dungeness crabmeat 3 Tbsp. lemon juice 3 hard-boiled eggs, choppe1 /2 cup parsley, chopped 12 green asparagus tips, pre-cooked crisp and tender Cut off the Iceberg ...
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