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The BROADMOOR is the longest-running consecutive winner of both the AAA Five-Diamond and Forbes Travel Guide Five-Star awards. This 5 star Colorado Springs spa resort is located on 3,000 lush acres under the shadow of Cheyenne Mountain practices Green Initiatives and offers an award-winning spa, fitness center, two swimming pools, three outdoor hot tubs, one lap pool; 54 holes of championship golf, six tennis courts with tennis camps; children's programs; 24-hour room service, valet parking, 24 specialty retail shops; and is pet friendly. Monthly recipes are available on the website and via email. Click on "Dining" and "Join Recipe of the Month" near the bottom of the page. |
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CRAB SALAD WITH CITRUS FRUITS
20 oz. Chesapeake Bay Blue Crab (or any other crab)
1 ea. Grapefruit in segments
1 ea. Orange in segments
1 ea. Tangerine in segments
1 ea. Lemon in segments
1 small bunch of Chopped Chives
1 small bunch Frisée Lettuce or Micro Greens
1/3 Cup Extra Virgin Olive Oil
2 teaspoons Lemon Juice
Salt and pepper
1. Mix crabmeat with chopped chive, olive oil, lemon juice and salt and pepper. 2. Peel the citrus fruits and separate the segments without the skin. 3. Dress the frisée or micro greens with a dash olive oil, lemon juice and salt and pepper. 4. Chef Bertrand encourages creativity when presenting the salad. Here are some ideas:
- mix crabmeat and citrus fruits together and place greens on top,
- place crabmeat, citrus fruits and greens in rows next to each other,
- place crab in a ring with citrus fruits in the center and place greens on top.
- Top the crab with some caviar and chervil for decoration and flavor.
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 Have you blogged this recipe? Let us know about it and we'll include your recipe's photograph and a link to your blog. Tweaks and adaptations welcome as long as it remains healthy! Origin should be credited and linked as: Spa Cuisine courtesy of SpaIndex.com: Guide to Spas. Attribution to contributing spa resorts and other sponsors should also be included, when available.
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