Lunch · Japanese · 15 min
Chilled Crab and Watercress Salad with Yuzu-Kosho Vinaigrette
- Calories
- 688
- Protein
- 55g
- Carbs
- 58g
- Fat
- 26g
Ingredients
- 300g CRAB MEAT FANCY WHITE
- 78.3 g FUSILLI FRESH PASTA
- 100g BABY WATERCRESS
- 23.8 g Oil, sesame, salad or cooking
Method
- 01Bring a large pot of salted water to a rolling boil and cook the fusilli until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking, then toss with a teaspoon of sesame oil to keep it from sticking.
- 02In a small bowl, whisk together the remaining sesame oil, the Yuzu-Kosho dressing, and a splash of water to create a vibrant, citrus-forward emulsion.
- 03In a large mixing bowl, gently combine the cooled fusilli, the fresh crab meat (being careful not to break up the lumps too much), and the baby watercress.
- 04Pour the yuzu-kosho vinaigrette over the salad and toss gently using two forks to lift and fold the ingredients, ensuring the crab is evenly distributed.
- 05Plate the salad in a shallow bowl, ensuring a generous portion of crab is visible on top. Serve immediately while the watercress is crisp and bright.
Cook it with the whole plan around it
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