Since I'm one of the few guys with a copy of Cook County magazine -- the publication Todd Stroger's administration paid $24,999 to create a "non-threatening news environment that ensures regular, positive press -- to counter-balance negative press often found in the mainstream media" -- I figure taxpayers deserve at least a peek at what they paid for.
So, here's Cook County's recipe for Orange Crab Salad so many people have been asking about.
But before we get to that here's a story written by the magazine's publisher/ editor, Theresa Tracy, published in today's Chicago Tribune.
OK, here's the recipe:
Orange Crab Salad
Ingredients (Makes 6 servings.)
3/4 cup orange juice
1/4 cub vegetable oil
3 tablespoons champagne vinegar
1 tablespoon honey
1/4 teaspoon salt
1 avocado, diced
1 Florida orange, peeled and cut into 1 inch pieces
1/4 cup minced red onion
1/4 cup chopped red bell pepper (can substitute any color pepper)
1 tablespoon chopped fresh cilantro
2 tablespoos fres minced jalapeno or serrano pepper, optional
1 pound lump crab meat (fresh or frozen)
Lettuce Leaves (leaf lettuce or spring mix)
Ground black pepper
Fresh Florida orange segments, if desired
Whisk together first 5 ingredients to make dressing; set aside.
In large mixing bowl, combine avocado, orange, red onion, red bell pepper, cilantro and jalepeno. Let stand for 30 minutes.
Squeeze all liquid out of crab meat. Check carefully for any shells. Add crab meat to salad mixture.
Arrange lettuce on salad plates. Top with crab meat mixture and reserved dressing. Season to taste with fresly ground pepper; garnish with orange segments if desired.