Crab Salad with Chili Mint Vinaigrette
Ingredients - 1/2 lb (230 grams) picked white crab meat - 1 apple cored and thinly sliced - mixed salad leaves - chives - dill - tarragon leaves - extra virgin
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Cooking tools:
- Apple corer
- Microplane
- Citrus press
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Fork
- Spoon
- Serving platter
Ingredients
- 1/2 lb (230 grams) picked white crab meat
- 1 apple cored and thinly sliced
- mixed salad leaves
- chives
- dill
- tarragon leaves
- extra virgin olive oil
- fine sea salt
- freshly ground black pepper
- 2 fresh mild red chilis, de-seeded and thinly sliced
- 2 shallots, peeled and thinly sliced
- small piece of ginger, peeled and finely grated
- juice of 2 limes
- splash of fish sauce
- 1 tsp soy sauce
- tbsp canola oil
- tbsp grapeseed oil
- handful of fresh mint leaves
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