Carrot Salad, Scottish Crab, Chicken Salt, Buttermilk
By Stuart Ralston from Aizle in Edinburgh

 
SINCE opening Aizle three years ago we have done various carrot dishes. This recipe brings together some great flavours to make your salad a bit more interesting.

You could always add more watercress to bulk the recipe up and make a big salad for your lunch or dinner. The humble carrot can be so versatile, whether it is pickled, braised, roasted or raw. 
https://www.aizle.co.uk.
 
INGREDIENTS: (Serves 2)
12 multi-coloured young carrots
250ml carrot juice
Sprig of thyme
½ tsp Sugar
3 pinches of salt
100g water
100g apple cider vinegar
7g sugar
4g salt
Sprig of dill
2 tbls picked white crab meat
½ tbls Mayonnaise
2 Chicken skins, removed from chicken legs
Extra thyme for seasoning
Dash of olive oil
150ml Buttermilk
Juice of 1 lemon (plus a squeeze extra for the crab)
2 tbls Olive oil
Watercress (to garnish)  
 
METHOD:
1. To make the braised carrots add six carrots to a pot or sauce pan along with the carrot juice, sprig of thyme, ½ tsp sugar and a pinch of salt. Cook on a gentle heat until tender, then set aside.
2. For the pickled carrots add the remaining carrots to a pan with the water, apple cider vinegar, 7g sugar, 4g salt and dill. Bring to a boil and cook until tender, then set aside for later.
3. Now to make the crab salad mix together the crab meat, mayonnaise and a pinch of salt in a bowl. Add a squeeze of lemon juice to taste. The again set aside for later.
4. To make the chicken salt take the chicken skins and season with a little thyme, a pinch of salt and a dash of olive oil. Bake in a oven at around 180c until golden crispy, leave to cool, then chop into small granules to resemble coarse salt.
5. Last of all make the buttermilk dressing for the salad by whisking the buttermilk, juice of 1 lemon and 2 tbls of olive oil together.
6. To serve take inspiration from the picture and garnish the dish with some coarsely chopped watercress.

In association with Taste Communications.

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