Crab salad (2)
Instructions
Wash and dry the salad leaves.
Peel the carrots, wash them and cut them into thin strips 4 x 1.
5 cm.
Cut the green beans into pieces.
Soak for a minute the carrot slices in boiling salted water.
Cook the beans for two to three minutes in boiling water.
Drain them and rinse under cold water.
On each plate, arrange the salad leaves trevisana and Escarole leaves.
In the Middle put 25 g of crab meat and carrot strips.
Sprinkle with green beans.
In a bowl mix vinegar, oil, salt and pepper.
Pour over the salad and serve.
Suggested wine: Cortese di Gavi.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- 6 tablespoons of olive oil
- 2 tablespoons of wine vinegar
- 8 leaves of escarole salad
- 8 leaves of trevisana salad
- 50 g of green beans
- 3 carrots
- 100 G = = crab meat