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Crab, Cucumber, and Beet Salad with Gochujang Vinaigrette

Alaskan Snow Crab, Cucumber, and Beet Salad with Gochujang Vinaigrette

Recipe by Chef Erik Slater, Seward Brewing CompanyCourse: Main, SaladsCuisine: American
Servings

4servings

Prep time

20minutes

Cooking time

40minutes

Total time

1hour 

This is an amped-up Alaskan version of the classic beet and goat cheese salad. Gochujang is a Korean red pepper paste that is available in Asian markets.

Ingredients

  • Salad
  • 1 Alaska Grown beet, red or golden

  • ½ Alaska Grown cucumber

  • ½ pound large wild Alaska snow crab meat pieces, cooked, shells discarded

  • 2 Alaska Grown radishes, plus green tops, if desired

  • 1 cup assorted Alaska Grown greens (watercress, arugula, baby spinach)

  • ½ cup chopped and toasted hazelnuts

  • Gochujang Vinaigrette
  • 2 tbsp Gochujang (Korean red pepper paste)

  • 1 tbsp Alaskan honey (or other wildflower honey)

  • 1 tbsp rice vinegar

  • 1 clove garlic, minced

  • 1 tbsp chopped fresh cilantro

  • ½ lime, juice and zest

  • 1 tsp sugar

  • 2 tbsp olive oil

  • Lemon Mascarpone Goat Cheese
  • 2 oz mascarpone, softened

  • 2 oz goat cheese, softened

  • 1 tsp lemon zest

  • ½ tbsp heavy cream or whole milk

  • ½ tsp Alaskan sea salt

Directions

  • Salad
  • Preheat oven to 375°F. Place beet on a small baking sheet and roast for 30- to 40 minutes or until tender; cool, peel, and cut into small cubes; set aside. Slice cucumber in eighths lengthwise, then cut on the bias into 1-inch pieces; set aside. Wash radishes and greens of any dirt; dry thoroughly. Separate leaves from radishes; set aside. Very carefully, slice radishes paper thin using a mandolin or very sharp knife; set aside.
  • Place cucumbers, crab, greens and radish greens, if using, in a bowl. Add about two tablespoons of Gochujang Vinaigrette (see below); toss. Taste and add more vinaigrette, if desired; set aside. Using the back of a large spoon or small spatula, smear a large but thin layer of Lemon Mascarpone Goat Cheese (see below) across the bottom of four plates. Sprinkle layers with hazelnuts. Add beet cubes around and on the cheese layer. Place cucumber-crab-greens mixture in the middle. Garnish with sliced radishes.
  • Gochujang Vinaigrette
  • Combine all ingredients in a blender and blend until well combined. Alternatively, whisk together in a large bowl; set aside.
  • Lemon Mascarpone Goat Cheese
  • Place all ingredients in a medium-size bowl. Combine, using a hand mixer or whisk, until blended; set aside.

Seward Brewing Company
Seward, Alaska

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