Crab salad
Instructions
Brush the crab holding it under running water or immerse it in court-bouillon flavored brought to a boil.
Lessatelo for about 20 minutes and drain them.
Open the crab from under pressing it at eye level, carefully remove all pulp and sminuzzatela.
Peel, wash and dry the radicchio, cut the leaves into strips.
The hearts of Palm, drained by their retention liquid, rinse under running water, dry them and cut them into rings.
The coarsely chopped gherkins.
Seasoned separately all the ingredients prepared with a little oil, a splash of vinegar and a pinch of salt and pepper.
Line the bottom of a large Salad Bowl rather large with a bed of radicchio, above put the crabmeat and washers of hearts of Palm, then sprinkle the chopped gherkins and either flush, drawn with aurora sauce some laps on the surface of the salad.
Accompanying wines: Terre Di Franciacorta Bianco DOC, Montecarlo Bianco DOC, Alghero Bianco DOC.
Ingredients and dosing for 4 persons
- 1 crab
- 300 g of hearts of palm in pot
- 2 pickles
- 1 head of radicchio di treviso
- Aurora sauce
- Court-bouillon
- Olive oil
- Spray 1 of wine vinegar
- 1 pinch of salt
- 1 pinch of white pepper