Crab In Salad

Preparation:

Preparation: Brush the crab by holding it under running water and immerse it in the flavored court-bouillon brought to the boil. Boil it for about 20 minutes and drain it. Open the crab from underneath by pressing it at eye level, carefully extract all the meat and mince it. Peel, wash and dry the radicchio, cut the leaves into strips. Drain the hearts of palm from their preservation liquid, pass them under running water, dry them and cut them into slices. Coarsely chop the gherkins. Season all the prepared ingredients separately with a little oil, a splash of vinegar and a pinch of salt and one of pepper. Line the bottom of a large, rather large salad bowl with a bed of radicchio, spread the crabmeat and palm heart slices on top, then sprinkle the minced gherkins and, pouring it slowly, draw a few laps on the surface of the salad with the aurora sauce 'salad. Accompanying wines: Terre Di Franciacorta Bianco DOC, Montecarlo Bianco DOC, Alghero Bianco DOC.