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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.