TRY SOMETHING DIFFERENT FOR THE NEW YEAR WITH THIS LIGHT, FRESH, AND CITRUSY SALAD THAT WILL LEAVE YOU SATISFIED!
ALASKAN KING CRAB SALAD (4 Servings)
• 2 lbs. of Alaskan king crab
• 2 large grapefruit
• 1 large Granny smith apple
• 4 ripe avocados
• 1 head of fresh baby gem lettuce
• 2 cups quinoa
• 4 cups vegetable stock
• 1 small white onion (small diced)
• 4 sprigs of thyme
• 1 lemon (use peeler for one large zest)
• 1 orange (use peeler for one large zest)
• 1 lime (use peeler for one large zest)
• 1/2 bunch cilantro (finely chopped)
• Extra Virgin Olive Oil
• Salt and pepper
PREPARATION: First, defrost the Alaskan king crab. Cut open with scissors, pull meat out of shell and lightly rinse in ice water. Season lightly with salt, pepper, and drizzle of EVOO. Keep cold until assembly. Secondly, slice the grapefruit from top to bottom, carving the peel in a round motion removing any white pith. Cut lengthwise in between the pith creating long triangular shapes. Thirdly, slice the green apple in batons. Toss in a bowl with a squeeze of citrus blend to help preserve color and freshness until serving. Then, slice two avocados and drizzle citrus juice and EVOO on top. Sprinkle lightly with salt and pepper. Next, use the remaining avocados to create the avocado mousse. Blend until smooth while adding EVOO, citrus juice, salt, and pepper. Now, rinse the fresh baby gem or preferred green lettuce, clean well and portion leaf by leaf.
For the quinoa, sweat ½ diced onion in small pot with EVOO. Add one peel of lemon, lime, and orange, plus four sprigs of thyme. Add four cups of vegetable stock and bring to a boil. As soon as it comes to a boil, stir in the dry quinoa. Empty quinoa onto a large tray or wide bowl and let cool. Remove and discard the citrus peels and sprigs of thyme. Mix in avocado mousse to bind the quinoa. Season quinoa with salt, pepper, citrus juice, and chopped cilantro to taste. Place the quinoa salad in center of large plate or bowl. Neatly place sliced avocado, sliced apple, grapefruit segments, baby gem lettuce, and king crab pieces atop the bed of quinoa or toss all of the ingredients in a bowl and gently pour them on to the bed of quinoa. Enjoy!
By Chef David Allan Russell Jr.
Bagatelle Miami Beach