Crab salad with yuzu vinegar and blood orange olive oil
Preparation - 30 min.
Ingredients
Serves 4
- 60 ml (4 tbsp.) O, Yuzu Rice vinegar
- 125 ml (1/2 cup) Blood orange O olive oil
- Favuzzi Lemon & Salt, freshly ground black pepper (to taste)
- 2 ripe but firm mangoes, peeled and diced
- 225 g (1/2 lb) cooked crab husked (or the same amount of shrimp)
- 225 g (1/2 lb) cooked and peeled prawns
- Blend of spring salad or young arugula
- Zest of 2 limes
Preparation
- Mix first four ingredients in a small bowl and set aside.
- In a medium-sized bowl, mix crab meat and shrimp with 2 tablespoons of dressing.
- In another bowl, dress mango and salad leaves with the rest of the vinaigrette.
- With a spoon, divide salad between plates, top with a bit of the crab and shrimp blend and garnish with lime zest.
- Serve immediately.
- Bon appétit!
