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Have you been to .est? I’ve delighted in the food of Chef Peter Doyle a number of times over the years and bumped into him on the floor on my last visit to .est. While we were chatting I asked if he would like to share a recipe with you and this is what he selected. Doesn’t it look refreshing and so right for Sydney and the warmer spring and summer weather.
SALAD OF SAND CRAB, CUCUMBER, CORIANDER AND MINT
Chef: Peter Doyle
450g shelled blue swimmer crab meat
2 avocados – peeled, sliced
30ml lemon juice
150ml extra virgin olive oil
10 coriander leaves, chopped
20 slices cucumber – peeled, sliced lengthwise
10 mint leaves – chopped
20 pink grapefruit segments
30 round slices heart of palm
50ml Vietnamese dipping sauce
sea salt, black pepper
Pick over crabmeat to remove all traces of shell and divide into 40g portions.
Peel avocado, remove stone, and slice across into even slices.
Make a lemon vinaigrette with the lemon juice and olive oil, season with salt and pepper to taste to make sure the in right, not too acidic.
Place crabmeat in a bowl (or bowls) and add cucumber dice, chopped coriander and mint, and 1 tablespoon of dipping sauce per serve.
Toss all ingredients together and place on top of the avocado and between slices of heart of palm and grapefruit segments.
Decorate with coriander cress and finish with lemon vinaigrette.
Thanks for the recipe Chef!
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