Crab and Artichoke Dijonnaise.

A most scrumptious salad when you want to impress. I took the time to prepare the artichoke hearts and found that the labor and time needed was made simple this time by using a whole preserved heart. They taste pretty close to fresh especially if you choose a well-known brand or pick the needed amount from your deli.
Everything in this recipe should be …a fresh and tasty.
I start by getting some fresh shucked crab meat from the fish deli and use about 50 grams [2 Oz] of fresh shucked Dungeness crab meat per serving. By adding some fresh peeled cold water Matane shrimp to the crab mixture will make the mixture stretch and be less expensive.

Pick a nice head of iceberg lettuce, a few firm bright red tomatoes, a crisp bulb of Belgian endive, a unblemished lemon, fresh dill weed and parsley. For the dijonnaise dressing combine these ingredients.

4 ounces nonfat yogurt

4 ounces low-fat mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fresh dill, chopped

2 teaspoons Worcestershire sauce

Grind of black pepper to taste dash tabasco sauce mixed together in a bowl. Taste! Yum! Now add a few tablespoons to the crab meat and mix in. Try not to break up the crab.

After the lettuces are washed and dried, shred the iceberg making a nice nest on each plate. Place some thin slices of tomato on top. Add a scoop atop the artichoke. Place the belgian endive leaf and the lemon wedge on the plate.