If you’re not going out for Valentine’s dinner, here’s a recipe you can use at home.
This dish is warm and comforting, and rich with flavors that say “you’re special.” It cooks up in a gratin dish, so you can assemble it ahead of time, then when you’re ready to eat, just pop it in the oven. While the gratin bakes, assemble the salad and serve everything together with a crusty baguette. Simple, special and perfect for an evening in.
CRAB AND HEARTS OF PALM GRATIN WITH ARUGULA AND CHERRY SALAD
Start to finish: 45 minutes
Makes 2 servings
For the gratin:
14-ounce can artichoke hearts, drained
14-ounce can hearts of palm, drained
1 tablespoon chopped fresh thyme
Zest of 1 lemon
1/2 cup heavy cream
1/2 cup grated fontina cheese
1/4 teaspoon ground white pepper
12 ounces lump crab meat
1/3 cup panko breadcrumbs
1/4 teaspoon sweet paprika
Pinch of salt
1 tablespoon butter, melted
For the salad:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
2 cups baby arugula
1/4 cup fresh or dried cherries
2 tablespoons toasted almonds (optional)
Sea salt and ground black pepper
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