An Evan's Salad

by Mark Estee

When Evan Williams and his wife/business partner Candice landed on Tahoe's South Shore around 1977, they had a simple plan: to immerse themselves in all aspects of the food and beverage industry. Between them they have been a bus person, back waiter, host, captain, sommelier, prep cook, sous chef, head chef and pastry chef in restaurants large and small. In 1988, they brought all that experience together into Evan's American Gourmet Cafe—a Tahoe favorite ever since.

Evan's serves creative American cuisine with influences from all over the world. Chef David Lofgren turns out dinner seven nights a week for a loyal crowd of locals and visitors alike. The pastry shop is run by Chef Mary Ward; Andi Sannazzaro handles the floor. The restaurant features an almost-100 percent domestic wine list with over 260 selections of hard-to-find boutique wines.

Chef David Lofgren whips up a crab salad for Evan's customers that is a spring meal unto itself. Enjoy!

Evan's Salad

by Chef David Lofgren, Evan's American Gourmet Café

Ingredients:

• 12 oz Dungeness crab meat
• 1 ripe pitted and peeled avocado
• 2 ruby grapefruits, segmented
• 10 cherry tomatoes, halved
• 1 bunch chopped parsley
• 1 t. Dijon mustard
• 1 bunch arugula
• 4 t. lemon juice
• 4 T. diced shallots
• 1 t. Champagne vinegar
• ½ cup plus 2 T. olive oil
• 1 T. mayonnaise
• Salt and pepper
• 2.5-inch ring mold

For the avocado puree, in food processor, blend until smooth:

• Avocado
• 1 T. mayonnaise
• 1 t. lemon juice
• Salt and pepper to taste

For the vinaigrette, whisk together:

• 1 T. chopped shallots
• 1 t. lemon juice
• 1 t. Champagne vinegar
• 1 T. chopped parsley
• 1 t. Dijon mustard
• 2 T. olive oil
• Salt and pepper to taste

For the salsa verde, whisk together:

• Remainder of chopped parsley
• 3 T. chopped shallots
• 2 t. lemon juice
• ½ cup olive oil
• Salt and pepper to taste

Toss crab with vinaigrette. Fill ring mold with crab and unmold on center of plate. Layer with avocado puree. Arrange arugula around crab and accent with grapefruit segments and halved cherry tomatoes. Drizzle plate and greens with salsa verde.