A fresh gourmet salad with unexpected ingredients and textures. Perfect to surprise your guests with a delicate explosion of flavors.
| Servings | Prep Time |
| 4 people | 1 hour |
| Cook Time |
| 8 minutes |
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A fresh gourmet salad with unexpected ingredients and textures. Perfect to surprise your guests with a delicate explosion of flavors.
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Ingredients
- 2 bunch Fresh asparagus
- 2 Fennels
- 1/2 head Radicchio
- 2 Carrots
- 1 lb. King Crab leg 1/2 lb.
- 1/2 Avocado
- 50 counts Pistachios
- 25 counts Raw almonds
- Champagne vinegar
- Extra-virgin olive oil
- Green peppercorns
- Himalayan pink salt
- 1/4 Jalapeno Finely sliced or minced (optional)
Servings: people
Units:
Instructions
- Cut the tough, woody ends of the asparagus (2 inches approximately), then wash the spears and the remaining tender part of the stalk, that will be cleaned with a carrot peeler. Steam the asparagus for 5-6 minutes, remove from the stove (taste them, they are delicious without dressing, and make sure they are tender but crunchy, almost raw).
- Let them cool down in ice and water; this will preserve their beautiful green color as well as their freshness. (I filled a mixing bowl with plenty of ice and cold water). Set aside.
- Rinse the other vegetables and, with a mandolin slicer , thinly slice them in a salad bowl .
- In a food processor, roughly crush pistachios and almonds; add to the salad with the sliced avocado.
- The asparagus are now ready to be delicately dried with a clean kitchen towel and cut into the salad.
- I used 2 King Crab legs already boiled from my local fish market; I usually use fresh fish and seafood, but that’s what they had today. I asked them to crack the shell, and I continued the cleaning at home. Once you extract all the juicy meat add it to the salad.
- In a small bowl, prepare a simple vinaigrette with 3 tbs of extra-vergin olive oil, 1 1/2 tbs of Champagne vinegar and Himalayan pink salt. Thinly slice or mince some jalapeño (optional); grind some green peppercorns and toss the salad.
Recipe Notes
This was originally I recipe that I blogged for a dining solo idea. On the side, I had pan-seared fresh corn on the cob. Clean the corn, brush it lightly with olive oil and season with salt. Heat a sauté pan or grill on medium-high heat. When hot, place the corn in the pan. Using tongs, rotate the corn every few minutes so that it cooks and golden all over (10-15 minutes) until tender. For dessert, I made a strawberry salad seasoned with raw cane sugar and fresh lemon juice. Rinse the strawberries, dry and quarter them. Place the sliced strawberries in a pretty glass, sprinkle 1/2 tsp of raw cane sugar and squeeze the juice of 1/2 lemon to taste. Stir and enjoy.
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