I hate to admit it, but I frequently get stuck on one entree in a restaurant that becomes the reason I go there and what I usually order.

Wardrobe Provided by Parc Boutique

This salad is a recreation of a crab and strawberry salad that I had every day for a week when I was in Tucson a few years ago cooking for a friend's wedding. It's a marvelous luncheon salad and perfect when paired with a gougere.

Gougeres, by the way, are easy to make and an absolute show stopper. You can add herbs, cheese, or just make them plain. The dough is a simple pate' a choux which also is used for profiteroles and cream puffs. They are similar in taste, texture, and ingredients to a popover.