Rio-Rita Salad
Salads • European
Description
Rio-Rita Salad
Ingredients
- Pistachios 5 oz
- Lemon 1 piece
- Crab Meat 5 oz
- Avocado 1 piece
- Mango 1 piece
- Arugula 0 oz
- Snap Peas 0 oz
- Romaine lettuce 0 oz
- Cognac to taste
- Salt to taste
- Whole egg 1 piece
- Flying fish roe to taste
- Raspberry leaves 0 fl oz
- Dijon Mustard 0 fl oz
- Olive Oil 1 tablespoon
- Vegetable Oil 10 fl oz
Step-by-Step Guide
Step 1
Boil the crabs in salted boiling water for five minutes. Remove the shells and tendons, and allow to cool.
Step 2
Prepare the mayonnaise. Whisk the egg yolk, mustard, and raspberry vinegar together, and continue whisking while gradually adding the oil in a thin stream until you achieve an emulsion.
Step 3
Prepare a sauce from mango flesh, nuts, and lemon juice: blend everything together in a blender, gradually pouring in olive oil until smooth.
Step 4
Dress the frisée and arugula with the prepared dressing and place them on a plate. Add diced avocado that has been seasoned with lemon juice.
Step 5
Transfer the crab meat to a separate bowl and mix it with mayonnaise. Add a few drops of brandy for aroma. Season with salt to taste, then place it on top of the avocado.
Step 6
Blanch the green pea pods in boiling water, slice them thinly, and arrange them on the crab meat.
Step 7
Garnish the salad with flying fish roe.
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