Directions
1. Make the curry dressing by first by combining curry powder with shallots, garlic, and vinegar. Whisk in egg yolk first and then carefully whisk in oil to form an emulsion-like mayonnaise
2. Once all oil is incorporated into dressing, season with fresh lime juice, sea salt and black pepper. Keep chilled (dressing can be made a day ahead and refrigerated)
3. Make the “vinaigrette”, by combining chopped ZESPRI® GREEN Kiwifruit with lemon juice, orange juice and vegetable oil in a blender. Blend at high speed until fully smooth
4. In a small mixing bowl, combine fresh crab meat with diced ZESPRI® GREEN Kiwifruit and fresh cilantro
5. Add 2 tablespoons of the curry dressing to the crab mixture and fold together
6. Season with additional salt if needed
7. Divide salad on to four chilled serving plates. Spoon ZESPRI® GREEN Kiwifruit “vinaigrette” around and garnish plates with fresh cilantro leaf
8. Serve immediately
Serves
4
Source
Shawn McClain, Spring Restaurant Group Chicago
Fresh Crabmeat and Kiwi Salad
Crabmeat and Kiwi Salad
- 10 oz fresh Maryland jumbo lump crabmeat, picked clean of any shells
- 1 ZESPRI® GREEN Kiwifruit, peeled and diced small
- 1 tsp fresh cilantro, chopped
- 2 tbsp curry dressing (recipe follows)
- 4 oz ZESPRI® GREEN Kiwifruit Citrus vinaigrette (recipe follows)
- Sea salt and fresh ground black pepper to taste
- Fresh cilantro leaf to garnish
Curry Dressing
- 1 tbsp curry powder, lightly toasted in a pan to release aroma
- 1 egg yolk
- 1 tsp fresh shallot, finely minced
- ¼ tsp fresh garlic, finely minced
- 1 oz rice vinegar (or substitute white wine vinegar)
- 3 oz vegetable oil (Canola, Sunflower or Grapeseed)
- 1 fresh lime, juiced
- Sea salt to taste
ZESPRI® GREEN Kiwifruit Citrus Vinaigrette
- 1 ZESPRI® GREEN Kiwifruit, peeled and roughly chopped
- ½ lemon, juiced
- ½ orange, juiced
- 3 tbsp vegetable oil
Directions
1. Make the curry dressing by first by combining curry powder with shallots, garlic, and vinegar. Whisk in egg yolk first and then carefully whisk in oil to form an emulsion-like mayonnaise
2. Once all oil is incorporated into dressing, season with fresh lime juice, sea salt and black pepper. Keep chilled (dressing can be made a day ahead and refrigerated)
3. Make the “vinaigrette”, by combining chopped ZESPRI® GREEN Kiwifruit with lemon juice, orange juice and vegetable oil in a blender. Blend at high speed until fully smooth
4. In a small mixing bowl, combine fresh crab meat with diced ZESPRI® GREEN Kiwifruit and fresh cilantro
5. Add 2 tablespoons of the curry dressing to the crab mixture and fold together
6. Season with additional salt if needed
7. Divide salad on to four chilled serving plates. Spoon ZESPRI® GREEN Kiwifruit “vinaigrette” around and garnish plates with fresh cilantro leaf
8. Serve immediately
Serves
4
Source
Shawn McClain, Spring Restaurant Group Chicago