This dish is for 4 persons
For the broth:
Peel, deseed and rough chop the cucumbers. Finely chop the lemongrass. Combine the two in a bowl, lightly sprinkle with salt and let sit for 10 min.
Place cucumber and lemongrass in a blender with 1/2c water and liquify. Strain through a chinois or finely meshed strainer without pushing through the solids. Season with salt if needed and a splash of yuzu juice. Keep chilled.
For the salad:
Divide crab meat into four bowls equally. Using a mandolin slicer or vegetable peeler, create long ribbons of cucumber. Roll and twist the cucumber ribbons around the crab meat. Pour the chilled broth over the crab and cucumbers carefully. Sprinkle the mache lettuce leaves on top and garnish with the borage flowers by pulling the flower from the stem. Drizzle with extra-virgin olive oil.
|1 c||“Superior” Cucumber Lemongrass broth|
|2||“Superior cucumbers” cut in half lengthwise and deseeded|
|8 oz.||Dungeness crab leg meat|
|1 c||mache, or other tender sweet greens|
|extra-virgin olive oil|
for the broth