Zucchini salad with Kamchatka crab and truffle aioli

4 servings

30 minutes

Recipe from the chef of Hands neo-bistro Vyacheslav Kazakov.

Energy value per serving

• Calories: 403.4
• Proteins: 3.8g
• Fats: 40.5g
• Carbohydrates: 7g

Ingredients

• Crab meat: 120 g
• Sweet pepper: 60 g
• Egg yolk: 1 pc
• Zucchini: 160 g
• Romaine lettuce: 120 g
• Dijon mustard: 10 g
• Vegetable oil: 150 ml
• Truffle paste: 25 g
• Lime juice: 8 ml

Cooking steps

1. Break the Kamchatka crab into fibers, dice the bell pepper, and mix it with the crab and romaine lettuce leaves.

   Required ingredients:

   • Crab meat: 120 g
   • Sweet pepper: 60 g
   • Romaine lettuce: 120 g

2. Prepare aioli sauce: mix yolk, mustard, vegetable oil, truffle paste, and lime juice until smooth and let it sit for 15 minutes.

   Required ingredients:

   • Egg yolk: 1 piece
   • Dijon mustard: 10 g
   • Vegetable oil: 150 ml
   • Truffle paste: 25 g
   • Lime juice: 8 ml

3. Add the resulting truffle aioli to the salad and mix everything.

   Required ingredients:

   • Truffle paste: 25 g

4. Peel the zucchini and slice it.

   Required ingredients:

   • Zucchini: 160 g

5. Place the crab mixture on slices of zucchini.

   Required ingredients:

   • Crab meat: 120 g
   • Sweet pepper: 60 g
   • Romaine lettuce: 120 g

6. Garnish with greens when serving.