Rio Rita Salad
2 servings
45 minutes
The 'Rio-Rita' salad is an exquisite blend of fresh seafood and fruits, creating an elegant harmony of flavors. Its name evokes a charming atmosphere of romance and lightness, like the echo of a distant tango. Tender crab meat infused with the aroma of cognac and enriched with airy homemade mayonnaise meets the creamy texture of avocado and the sweetness of mango. Nuts and greens add freshness and crunch to the salad, while flying fish roe brings refined elegance. Served with a delicate raspberry vinegar that highlights the complexity of flavor nuances, this salad is the perfect choice for a festive dinner or romantic evening, impressing not only with its taste but also with its aristocratic appearance.
1
Boil the crabs in salted boiling water for five minutes. Remove from the shell and tendons and let cool.
- Crab meat: 100 g
- Salt: to taste
2
Prepare mayonnaise. Whisk the yolk, mustard, and raspberry vinegar, then continue whisking while gradually adding oil in a thin stream until emulsified.
- Egg yolk: 1 piece
- Dijon mustard: 10 ml
- Raspberry vinegar: 30 ml
- Vegetable oil: 250 ml
3
Prepare a sauce from mango pulp, nuts, and lemon juice: blend everything together, gradually adding olive oil until smooth.
- Mango: 1 piece
- Pine nuts: 200 g
- Lemon: 1 piece
- Olive oil: 1 tablespoon
4
Dress the frisée and arugula with the prepared sauce and place on a plate. Add avocado, previously diced and dressed with lemon juice.
- Frisee: 25 g
- Rocket (arugula): 25 g
- Avocado: 1 piece
- Lemon: 1 piece
5
Transfer the crab meat to a separate bowl and mix with mayonnaise. Add a few drops of cognac for aroma. Salt to taste, then place on avocado.
- Crab meat: 100 g
- Cognac (brandy): to taste
- Salt: to taste
6
Blanch the green pea pods in boiling water, slice them thinly, and place them on the crab meat.
- Snap peas: 50 g
7
Garnish the salad with flying fish roe.
- Flying fish roe (tobiko): to taste
