Zucchini salad with Kamchatka crab and truffle aioli

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

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

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

Peel the zucchini and slice it.

Place the crab mixture on slices of zucchini.

Garnish with greens when serving.