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.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article