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Restaurants›La Petite Maison (LPM) Doha›Salade De Crustacés Recipe

Salade De Crustacés Recipe

Name: La Petite Maison (LPM) Dohas Salade De Crustacés Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 400 g cooked king crab meat, large chunks; 300 g cooked lobster meat, chopped; 150 g small cooked shrimp (optional, shelled); 1 tbs lemon juice (for tossing seafood); 0.5 tsp sea salt (for tossing seafood); 0.25 tsp freshly ground black pepper (for tossing seafood); 6 cups mixed baby lettuces (arugula, frisée, baby spinach, radicchio); 1 medium English cucumber, thinly sliced; 1 medium avocado, ripe but firm, sliced; 0.5 cup fennel bulb, shaved thin; 6 pieces radishes, thinly sliced; 2 tbs fresh chives, chopped; 60 ml fresh orange juice; 30 ml fresh lemon juice; 15 ml fresh lime juice; 60 ml extra-virgin olive oil; 15 ml white wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 0.75 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 1 tsp finely grated orange zest; 0.5 cup microgreens or herb sprigs (dill, tarragon or parsley); 8 pieces toasted sliced baguette or crostini; 1 tsp extra virgin olive oil (for drizzling); 0.25 tsp sea salt flakes (for finishing)

Inspired by La Petite Maison (LPM) Doha

Time35m

Serves6

King Crab and Lobster Salad with Citrus Dressing

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Ingredients

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Seafood

14 1/8 oz (400 g) cooked king crab meat, large chunks

10.6 oz (300 g) cooked lobster meat, chopped

5.29 oz (150 g) small cooked shrimp (optional, shelled)

1 tbs lemon juice (for tossing seafood)

1/2 tsp sea salt (for tossing seafood)

1/4 tsp freshly ground black pepper (for tossing seafood)

Greens & Vegetables

6 cups mixed baby lettuces (arugula, frisée, baby spinach, radicchio)

1 medium English cucumber, thinly sliced

1 medium avocado, ripe but firm, sliced

1/2 cup fennel bulb, shaved thin

6 pieces radishes, thinly sliced

2 tbs fresh chives, chopped

Citrus Dressing

1/4 cup (60 ml) fresh orange juice

2.03 tbsp (30 ml) fresh lemon juice

1.01 tbsp (15 ml) Fresh lime juice

1/4 cup (60 ml) extra-virgin olive oil

1.01 tbsp (15 ml) white wine vinegar

1 tsp Dijon mustard

1 tsp Honey

3/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

1 tsp finely grated orange zest

Garnish & Finish

1/2 cup microgreens or herb sprigs (dill, tarragon or parsley)

8 pieces toasted sliced baguette or crostini

1 tsp extra virgin olive oil (for drizzling)

1/4 tsp sea salt flakes (for finishing)

Method

Seafood

Prepare seafood

If using chilled cooked shellfish, pat the king crab, lobster and shrimp dry with paper towels. Place in a mixing bowl. Add 1 tablespoon fresh lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Gently toss to coat, being careful not to break up the crab chunks. Refrigerate while you prepare the rest of the salad (up to 30 minutes).

Greens & Vegetables

Prep produce

Wash and thoroughly spin dry the mixed baby lettuces. Thinly slice the cucumber and radishes. Shave the fennel bulb with a mandoline or sharp knife to get very thin ribbons. Slice the avocado just before assembly and keep it lightly tossed in a little lemon juice to prevent browning. Place greens and vegetables in a large chilled bowl and gently toss to combine.

Citrus Dressing

Make dressing

In a small bowl or jar combine 60 ml fresh orange juice, 30 ml lemon juice, 15 ml lime juice, 15 ml white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 teaspoon finely grated orange zest. Whisk together while slowly streaming in 60 ml extra-virgin olive oil until the dressing emulsifies. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Assembly & Garnish

Dress greens

Pour about two-thirds of the citrus dressing over the mixed greens and vegetables in the large bowl. Toss gently and taste; reserve the remaining dressing to finish the seafood if needed.

Combine seafood and finish

Remove the chilled seafood from the refrigerator. Drizzle the reserved dressing (or remaining third) over the crab, lobster and shrimp and toss very gently to coat. Arrange a bed of dressed greens on each serving plate (divide evenly for 6 servings). Top each bed with equal portions of the dressed shellfish, leaving large crab chunks visible for presentation. Scatter sliced avocado, shaved fennel and radish over each portion.

Garnish and serve

Sprinkle chopped fresh chives and microgreens or herb sprigs over the salads. Drizzle each plate with 1 teaspoon extra virgin olive oil and finish with a few flakes of sea salt. Serve immediately with toasted baguette slices or crostini on the side.