by Alison Cook

Several bites into the Dungeness crab salad at Amalfi, the svelte new Italian restaurant from former Arcodoro chef Giancarlo Ferrara, I hit something unfamiliar. Amid pearly hunks of crabmeat, gentle flecks of chive and perfumed lemon dressing hid a pale, stemmy green with a curiously supple crunch.

It wasn't bitter enough for arugula, although pointy dark green leaves wove through the crabmeat, which was piled high inside its own dramatic Dungeness shell. Those ivory stems gave the salad a subtle, unexpected structure. What were they, I asked a passing waiter.

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Source: http://www.chron.com/