Here's another light, summery one, this time from Craig Strong, the new Executive Chef at Studio, at the Montage Laguna Beach.
The recipe serves four and Strong recommends using Dungeness crab.
½ pound crab
2 egg yolks
juice of ½ lemon
1 vanilla bean, scraped, reserving seeds
½ cup grapeseed oil
1 cantaloupe melon
¼ cup honey
¼ cup sherry vinegar
¼ cup grapeseed oil
2 cups micro greens
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Mix the egg yolks, lemon juice and vanilla bean seeds in a small mixing bowl. While whisking, constantly drizzle the oil to make mayonnaise. Mix with the crab.
Peel the melon, cut into quarters and trim to make a rectangle. Using a Japanese mandolin, slice the melon thinly. Place one teaspoon of crab salad and roll. Use four rolls per person. Purée the scrap offcuts of melon to use as a sauce for the plate.
In small saucepan, heat the vinegar and honey. When warm, transfer to a blender and add the oil slowly while mixing.
Decorate the plate with the sauce and toss the greens with the vinaigrette. Then, place rolls in the center of plate and top with the greens.