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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
CaloriesProteinsFatsCarbohydrates
403.4
kcal
3.8g
grams
40.5g
grams
7g
grams
Ingredients
4servings
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:
    1. Crab meat120 g
    2. Sweet pepper60 g
    3. Romaine lettuce120 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:
    1. Egg yolk1 piece
    2. Dijon mustard10 g
    3. Vegetable oil150 ml
    4. Truffle paste25 g
    5. Lime juice8 ml
  • 3

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

    Required ingredients:
    1. Truffle paste25 g
  • 4

    Peel the zucchini and slice it.

    Required ingredients:
    1. Zucchini160 g
  • 5

    Place the crab mixture on slices of zucchini.

    Required ingredients:
    1. Crab meat120 g
    2. Sweet pepper60 g
    3. Romaine lettuce120 g
  • 6

    Garnish with greens when serving.

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