Gourmet Dinner
Party Menu Recipe see my New
Recipe for the month see more First Course
Crab
Avocado Pickled Ginger Timbale Salad
source: recipes and
photograph created byPeggy Bucholz www.finedinings.com
Recipe Type: crab, pickled ginger, avocado, vinaigrette dressing, first course appetizer, salad
Prep Time: 35 min
Total Time 35 min
Servings: 4 servings
Ingredients:
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
Arugula leaves
Instruction:
In a small bowl whisk together extra-virgin olive oil, lemon juice, Dijon
mustard, minced garlic, salt and pepper making a vinaigrette dressing.
On a small plate set ring moulds 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 avocado with a small amount of vinaigrette, add salt and pepper.
Spoon one fourth avocado mixture into a ring mould. Add a single layer pickled 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 mould. Repeat this process for each serving.
Stack and roll arugula leaves, slice thinly and place on top each timbale. Garnish plates with more vinaigrette oil and
serve.
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