Salad of Snow Crab, Chrysanthemum Leaves, Nashi Pear and Ginger

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Dan Hong

Published 2014

  • About

The Chinese don’t really eat raw chrysanthemum leaves, but I noticed when I tried them uncooked that they add fragrance to any dish they are served with. The nashi pear and red vinegar also enhance the sweetness of the crabmeat. I believe snow crab to be the best eating crab in the world – super sweet and with great texture.

Ingredients

Vinaigrette

  • tablespoons sugar syrup (Essentials)
  • tablespoons shiro-dashi

Method

Vinaigrette

Whisk all the vinaigrette ingredients together in a bowl until well combined. Set aside.

The Rest

Put the julienned ginger in a bowl of cold water for 20 minutes. In a separate bowl, add the nashi pear, crabmeat, chrysanthemum leaves and drained ginger. Mix gently but thoroughly, then add abo