La Causa Salad

SAVORY

Apr 3

Written By Nicole Borden

Shrimp, Soft-Boiled Egg, Avocado, Gold Potato Ají Mix, Crab Salad, Anticucho Aïoli

Chef Henry Hané of B Bistro + Bakery | Miami
Yield: 1 serving

INGREDIENTS:

Gold Potato Ají Mix:
3 Yukon Gold potatoes, boiled and peeled
½ cup lime juice
1 cup aji amarillo paste

Crab Salad:
1 cup lump crab meat
½ cup Duke's Mayonnaise
½ cup ají panca paste

Anticucho Aïoli:
1 cup Duke's Mayonnaise
1 cup ají panca paste

To Assemble and Serve:
6 shrimp, grilled
1 soft-boiled egg, quartered
2 tablespoons pickled onions
3 tablespoons puréed Peruvian botija olives
3 tablespoons puréed avocado
1 cup chopped romaine lettuce
1 tablespoon chopped cilantro
10 carrot slices
10 radish slices
Gold leaf

METHOD:

For the Gold Potato Ají Mix:
While they’re still hot, pass potatoes through a potato ricer. Let cool. Add remaining ingredients and mix well.

For the Crab Salad:
Mix all ingredients and set aside.

For the Anticucho Aïoli:
Mix both ingredients well and set aside.

To Assemble and Serve:
Cover a serving plate with an even layer of 1½ cups Gold Potato Ají Mix. Top with shrimp and 2 tablespoons Crab Salad, followed by egg and onions. Decorate the salad with 4 to 5 dots of purées and 3 tablespoons Anticucho Aïoli. Add romaine and garnish with remaining ingredients.

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