Crab, Avocado & Beluga Lentil Salad with Olive Olive Pearls
Recipe by Caludia Escobar, @Justlovefood
Ingredients for six people:
If you buy pre-prepared crab meat :
600 g white crab meat and 180g brown crab meat :
100 g white crab meat per person
20 g brown crab meat per person.
If you buy whole crabs in shell, then one whole crab for two people.
Heirloom tomatoes 1 per person.
Beluga lentils 300g
Garlic cloves 3
Bay leaves 2
Chives 100g
Coriander 50g
1 or two big ripe Avocado.
Maldon Sea Salt.
Orodeal Extra Virgin Olive Oil.
1916 Olive Oil Pearls.
Lime juice from two limes.
Zest from two limes.
2 large free range eggs (or Duck eggs).
Freshly ground black pepper.
Pinch of dried chillies or Cayenne Pepper.
If you buy pre-prepared crab meat :
600 g white crab meat and 180g brown crab meat :
100 g white crab meat per person
20 g brown crab meat per person.
If you buy whole crabs in shell, then one whole crab for two people.
Heirloom tomatoes 1 per person.
Beluga lentils 300g
Garlic cloves 3
Bay leaves 2
Chives 100g
Coriander 50g
1 or two big ripe Avocado.
Maldon Sea Salt.
Orodeal Extra Virgin Olive Oil.
1916 Olive Oil Pearls.
Lime juice from two limes.
Zest from two limes.
2 large free range eggs (or Duck eggs).
Freshly ground black pepper.
Pinch of dried chillies or Cayenne Pepper.
Method:
Season white crab meat with sea salt, ¼ of the lime juice, ¼ of lime zest and a dash Orodeal Extra Virgin Olive Oil to taste. Mix and reserve.
Season brown crab meat with sea salt, black pepper, ¼ of lime juice, a pinch of dried ground chilies, one smashed garlic clove and a dash of Orodeal Extra Virgin Olive Oil. Mix and reserve.
Beluga lentil pilaf:
Put a deep pan on a high heat and add three tablespoons of Orodeal Extra Virgin Olive Oil. Once the oil heats up, add a crushed garlic clove and a bay leaf then fry for 1 minute.
Add the beluga lentils and a pinch of sea salt.
Fry for three minutes, stirring frequently, then add boiling water until the lentils are covered by 1cm. Lower heat to minimum, cover the pot with a lid and cook for 20 minutes.
The lentils should be all dente but cooked.
Take lentils out of the pan, place in bowl to cool.
Once the lentils are cold, season with sea salt, chopped chives, chopped coriander, diced avocado, diced & peeled tomato, lime, remainder of the lime zest and a dash of Orodeal Extra Virgin Olive Oil.
Aioli:
In a mortar smash a peeled garlic clove with a pinch of sea salt until it becomes a paste.
Make a mayonnaise with the yolks, garlic paste, sea salt and Orodeal Extra Virgin Olive Oil.
Plating:
Place the lentils, avocado and tomato mix on a plate, place the white crab mix on top, add a teaspoon or two (approx. 5-10g) of the 1916 Olive Oil Pearls on top of the crab.
Place on the side a teaspoon or two of the brown crab meat and one teaspoon of aioli.
Drizzle Orodeal Extra Virgin Olive Oil on top and around the salad.
Serve with toasted sourdough and some green seasonal leaves.
Season white crab meat with sea salt, ¼ of the lime juice, ¼ of lime zest and a dash Orodeal Extra Virgin Olive Oil to taste. Mix and reserve.
Season brown crab meat with sea salt, black pepper, ¼ of lime juice, a pinch of dried ground chilies, one smashed garlic clove and a dash of Orodeal Extra Virgin Olive Oil. Mix and reserve.
Beluga lentil pilaf:
Put a deep pan on a high heat and add three tablespoons of Orodeal Extra Virgin Olive Oil. Once the oil heats up, add a crushed garlic clove and a bay leaf then fry for 1 minute.
Add the beluga lentils and a pinch of sea salt.
Fry for three minutes, stirring frequently, then add boiling water until the lentils are covered by 1cm. Lower heat to minimum, cover the pot with a lid and cook for 20 minutes.
The lentils should be all dente but cooked.
Take lentils out of the pan, place in bowl to cool.
Once the lentils are cold, season with sea salt, chopped chives, chopped coriander, diced avocado, diced & peeled tomato, lime, remainder of the lime zest and a dash of Orodeal Extra Virgin Olive Oil.
Aioli:
In a mortar smash a peeled garlic clove with a pinch of sea salt until it becomes a paste.
Make a mayonnaise with the yolks, garlic paste, sea salt and Orodeal Extra Virgin Olive Oil.
Plating:
Place the lentils, avocado and tomato mix on a plate, place the white crab mix on top, add a teaspoon or two (approx. 5-10g) of the 1916 Olive Oil Pearls on top of the crab.
Place on the side a teaspoon or two of the brown crab meat and one teaspoon of aioli.
Drizzle Orodeal Extra Virgin Olive Oil on top and around the salad.
Serve with toasted sourdough and some green seasonal leaves.
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