Crab avocado pickled ginger timbale salad with lemon dijon
vinaigrette and garlic, first course gourmet dinner party salad
recipe. Check out my
Gourmet Dinner Party Menus.
See more of my gourmet
First Course ideas.
Prep Time: 35 min
Total Time 35 min
Servings: 4 servings
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove minced
1/2 teaspoon Kosher salt
freshly cracked black pepper
4 (2-1/2-inch) ring moulds (I use clean empty 8 oz. tomato sauce cans cut in half, ends removed)
1 large ripe avocado, diced 1/4-inch cubes
6.7 oz jar pickled ginger, available at Sushi markets or supermarkets
4 ounces fresh crab meat
In a small bowl whisk together the
first 6 ingredients making a vinaigrette dressing.
On a small plate set ring molds on a spatula (this will make it easier to
transfer the finished timbale to a serving plate).
Put diced avocado in a small bowl, drizzle with a small amount of vinaigrette
, add salt and pepper.
Spoon one fourth of it into a ring mold. Add a single layer ginger and approximately 1 ounce crab meat,
drizzle again with vinaigrette dressing. Using a spatula transfer to an individual serving plate, carefully
remove spatula and ring mold. Repeat this process for each serving.
Stack and roll arugula leaves, slice 1/4-inch and place on top each timbale. Garnish plates with more vinaigrette and