Olivier Salad with Persimmon and King Crab

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A version by John Smith: this Olivier salad is served in his restaurant 'The Honest Kitchen'. This salad does not contain potatoes; instead, it is replaced with persimmon, and instead of traditional beef or tongue, it features meat from King crab.

Ingredients

Persimmon - 14.1 oz
Carrot - 10.6 oz
Cucumbers - 7.1 oz
Pickled Cauliflower - 7.1 oz
Canned Mushroom Soup - 10.6 oz
King crab back claws - 21.2 oz
Mayonnaise - 10.6 oz
Scallions - 1.8 oz
Chicken Egg - 10 pieces

Step by Step guide

Step 1

Thaw the crab legs, remove the membranes, and shred the meat into strands.

Step 2

Dice the persimmon. Boil the carrots and eggs, then also dice them.

Step 3

Mix all the ingredients together and dress with mayonnaise. Season with salt and pepper to taste. You can garnish with cilantro and a slice of tomato.