Crab Meat Salad

Ingredients

• 1 Shallot
• 2 tbsp sesame oil
• 250 ml vegetable broth
• 100 g Millet
• 2 carrots
• 4 lettuce leaves
• 250 g river crab meat
• 2 tbsp sesame seeds
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• Salt
• ground pepper
• 1 tsp liquid honey
• coriander sprigs for garnish

Instructions

1. 1.

   Peel and finely dice the shallot. Sauté briefly in 1 Tbsp hot oil, then deglaze with broth. Rinse millet under cold water and add to the broth. Cover and simmer gently for about 15 minutes. Remove from heat and let stand covered another 15–20 minutes; if needed, add a little more broth until all liquid is absorbed.

2. 2.

   Peel carrots and cut into thin strips or shave. Wash, trim, and dry lettuce leaves, then slice into ribbons. Pat crab meat dry with paper towels. Toast sesame seeds in a hot pan until lightly browned, then cool.

3. 3.

   Whisk lemon juice with vinegar, remaining sesame oil, olive oil, salt, pepper, and honey to make the dressing; adjust seasoning as desired.

4. 4.

   Layer carrots, millet, lettuce, and crab meat in glasses. Sprinkle with toasted sesame seeds and drizzle with dressing. Garnish with coriander sprigs before serving.