Zucchini Salad with Kamchatka Crab and Truffle Aioli
Salads • Author's
Description
Recipe by Chef John Smith from a popular American bistro.
Ingredients
- Crab Meat 5 oz
- Sweet Pepper 0 oz
- Whole egg 1 piece
- Courgette 5 oz
- Romaine lettuce 5 oz
- Dijon Mustard 0 oz
- Vegetable Oil 5 fl oz
- Truffle Paste 0 oz
- Lime Juice 0 fl oz
Step-by-Step Guide
Step 1
Shred the Kamchatka crab into strands. Dice the bell pepper and mix it with the crab and romaine lettuce leaves.
Step 2
Prepare the aioli sauce: to do this, mix the egg yolk, mustard, vegetable oil, truffle paste, and lime juice until you achieve a smooth consistency, then let the sauce sit for 15 minutes.
Step 3
Add the resulting truffle aioli to the salad and mix everything together.
Step 4
Peel the zucchini and slice it.
Step 5
Place the crab mixture on slices of zucchini.
Step 6
Garnish with herbs before serving.
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