Marinated crab salad with tomato and baby leaves Recipe
A delicate salad of marinated crab, tomato and tender baby leaves.
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30mins
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0mn
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0mn
- Crab meat : 500 g
- Fine salt : 6 pinch(es)
- Piment d'Espelette : 2 g
- Balsamic vinegar reduction : 50 ml
- Spring onion(s) : 3 whole
- Lime(s) : 1 whole
- Tarragon : 0.25 bunch
- Olive oil : 100 ml
- Balsamic vinegar : 60 ml
- Tomato(es) : 6 whole
- Rocket : 200 g
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ETAPE 1
Clean and wash all the vegetables.
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ETAPE 2
Pick and chop the tarragon leaves.
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ETAPE 3
Squeeze the juice from the lime.
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ETAPE 4
Marinate the crab meat with the tarragon, the lime juice, 5cl olive oil and 3cl balsamic Vinegar.
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ETAPE 5
Leave to marinate for 15 minutes in the fridge.
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ETAPE 6
Peel and quarter the tomatoes, removing the seeds from the centre.
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ETAPE 7
Place the tomatoes on a plate.
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ETAPE 8
Sprinkle with 5cl of olive oil and 3cl of balsamic vinegar.
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ETAPE 9
Use a stainless steel serving ring to layer the crab and the tomatoes on each plate. Remove the rings to serve.
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ETAPE 10
Garnish each plate with rocket salad and a reduction of balsamic Vinegar. Season with a pinch of salt and pepper and serve immediately.
«For a stronger taste, marinate the crab a little longer but do not leave for more than 30 minutes.»
