For this lovely sunny day, I chose a delicious salad from Nigella Lawson's recipes, enjoy!
Crab & Advocado Salade With Japanese Dressing
INGREDIENTS
- 2 x 15 ml tablespoons mirin (Japanese sweet rice wine)
- 1/2 teaspoon wasabi paste
- 1 x 15ml tablespoon rice vinegar
- Few drops sesame oil
- 1/2 teaspoon Maldon salt or 1/4 teaspoon table salt
- 1 long red chilli pepper, deseeded and finely chopped
- 200g crab meat
- Approx. 1 teaspoon lime juice
- 150g rocket salad
- 1 ripe avocado
- 1-2 teaspoons chopped chives
Serves: 4
- In a bowl that will take the crab meat later, whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. Then remove about 4 teaspoons to another big bowl large enough to fit your salad.
- To the first, more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly.
- To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates.
- Spoon a quarter of the mixture into a metal American 1/3-cup measure, or a small ramekin, squishing down to get it all in, then unmould in the centre of a salad-lined plate.
- Just turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates.
- Using a rounded teaspoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
- Sprinkle the chopped chives over the mounds of crab and take the plates to the table.
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