We started a tradition 14 years ago when we moved back to California from Arizona (where, at that time, fresh dungeness crab was as rare as a snowball in H^!)

We have the aforementioned fresh dungeness crab (in our opinion, the "only" kind of crab to have, though of course we have tried Alaskan King Crab, Snow Crab, Stone Crab Claws, and Soft Shell Crabs as well). All we serve with it is drawn butter, freshly baked sourdough bread, a bottle of Slowe's favorite chardonnay, and the following salad we got from a friend of her's (Val) way back in Arizona during the '80's. We've long since lost contact with her, but her salad reminds us of her every year during the holidays.

Enjoy!

Val's Salad

Cauliflower Salad

1 head cauliflower -- cut into small florets

12 ounces bacon -- cooked and crumbled

1 red onion -- sliced

1 head lettuce -- shredded

2 cup mayonnaise

1/4 - 1/2 cup sugar (to taste)

1/4 - 1/2 cup grated parmesan cheese (to taste)

In a big bowl, layer the following items in this order: lettuce, cauliflower, bacon, red onion. In a separate bowl, mix together the mayonnaise, parmesan cheese and sugar. Just before serving, stir the mayonnaise mixture into the lettuce/cauliflower/bacon/ onion mixture to toss it together.

Rolly's Note: This doesn't "save" well, as the dressing makes it soggy when stored, so we usually mix it up in a couple of small batches and use as needed. You can prepare it to the "Just before serving" point, and store the indiviudal components in the frig.