Mozzarella and Crab Salad with Lemon Dressing, Fresh Chives and Mint
Episode 56: Morgan's Menu
|3 tablespoons/50 ml||fresh lemon juice|
|1/3 cup/70 ml||extra virgin olive oil|
|8 ounces/230 g||Alaskan King crab meat (white meat only)|
|1 tablespoon/5 g||thinly sliced fresh chives|
|5||fresh mint leaves, thinly sliced|
|Salt and freshly ground black pepper|
|Four 7- to 8-ounce/200- to 225-g||balls fresh buffalo mozzarella cheese|
|1 bunch||frisée lettuce, outer wilted leaves discarded, remaining leaves separated|
- Place the lemon juice in a medium bowl. Slowly add the olive oil, constantly whisking until the dressing is nice and creamy. Combine the crab meat, chives, mint, and half of the dressing (about 1/4 cup/55 ml) in another medium bowl and stir to combine. Season the crab mixture to taste with salt and pepper.
- Cut the tops of each ball of mozzarella off. Using a melon baller, hollow out the center of each ball. Reserve the removed cheese for another use, such as tomorrow's pasta.
- Fill the center of each mozzarella ball with the crab mixture. Replace the mozzarella tops slightly off-center over the stuffed mozzarella. Toss the frisée lettuce leaves in another medium bowl with enough of the remaining dressing to coat. Season to taste with salt and pepper.
- Divide the lettuce evenly among 4 plates. Place the stuffed mozzarella balls on top of the frisée lettuce. Drizzle the plates with any remaining dressing and serve.
Check out more recipes for Salads