Crab Salad
Recipe appetizers for 4 people based on Crabmeat.
Preparation:
Preparation: Wash and dry the lettuce leaves. Peel the carrots, wash them and cut them into thin strips of 4 x 1.5 cm. Cut the green beans into small pieces. Dip the carrot strips in boiling salted water for a minute. Cook the green beans for two to three minutes in boiling water. Drain them and pass them under cold water. Arrange two leaves of Trevisana salad and two escarole leaves on each plate. In the center put 25 g of crabmeat and around the carrot strips. Sprinkle with the green beans. Mix vinegar, oil, salt and pepper in a bowl. Pour over the salad and serve. Recommended wine: Cortese di Gavi.
Ingredients:
Ingredients: Pepper - Salt - 6 Tablespoons Olive Oil - 2 Tablespoons Wine Vinegar - 8 Escarole Salad Leaves - 8 Trevisana Salad Leaves - 50 G Green Beans - 3 Carrots - 100 G Crab Meat
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