Uniquely Organic

Chef Craig Strong
Did you know...
that ginger may help lower cholesterol levels?
 
 

Recipe Courtesy of
Craig Strong, Executive Chef
Studio at Montage Laguna Beach

Dungeness Crab Salad With Garden Lettuces and Wakaya Perfection Organic Ginger Vinaigrette

 
INGREDIENTS:
 
SALAD:
1 lb.
crab leg meat
4 cups
lettuces
CROUTONS:
 
½ cup
brioche pieces
¼ cup
olive oil
CARDAMOM CREAM:
 
3
egg yolks
1 cup
grape seed oil
½
lemon, juiced
1 tsp.
Dijon mustard
1 tsp.
cardamom seeds
1
vanilla bean seed, scraped
¼ cup
plus 3 tablespoons heavy cream
3
sheets gelatin (bloom in cold water)
Sea salt to taste

GINGER VINAIGRETTE:
2
limes, juiced
1 tbsp.
soy sauce
2 tbsp.
balsamic vinegar
½ cup
extra-virgin olive oil
1 tbsp.
Wakaya Perfection Organic Ginger Powder
INSTRUCTIONS:
  • For Fiji Carrots, heat the oil in a pan and add the carrots, sauté for 1 minute and then add in the sugar, thyme and garlic, cook for a further minute, then add the water. Cover and cook until tender.
  • For Cilantro Crumb, in a food processor blend togehter the salt, sugar, flour, lemon zest and cilantro leaves, then add this to a large bowl and incorporate the butter using your fingers. When evenly distributed place on a tray and cook under the broiler until dry and lightly toasted.
  • For Carrot Glaze, place all ingredients in a pan together, cook and reduce until you get to a thin syrup consistency; season with salt and cool.
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