Zucchini salad with Kamchatka crab and truffle aioli

Name: Zucchini salad with Kamchatka crab and truffle aioli
Total time: 30 min
Yield: 4
Ingredients: Crab meat 120 g; Sweet pepper 60 g; Egg yolk 1 piece; Zucchini 160 g; Romaine lettuce 120 g; Dijon mustard 10 g; Vegetable oil 150 ml; Truffle paste 25 g; Lime juice 8 ml

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 meat: 120 g
2. Sweet pepper: 60 g
3. 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:
1. Egg yolk: 1 piece
2. Dijon mustard: 10 g
3. Vegetable oil: 150 ml
4. Truffle paste: 25 g
5. Lime juice: 8 ml

3
Add the resulting truffle aioli to the salad and mix everything.
Required ingredients:
1. Truffle paste: 25 g

4
Peel the zucchini and slice it.
Required ingredients:
1. Zucchini: 160 g

5
Place the crab mixture on slices of zucchini.
Required ingredients:
1. Crab meat: 120 g
2. Sweet pepper: 60 g
3. Romaine lettuce: 120 g

6
Garnish with greens when serving.

Zucchini salad with Kamchatka crab and truffle aioli

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