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Venere rice salad, crab and grapefruit

Tick and wash the zucchini, then cut into julienne. Clean the peppers by removing the seeds and white ribs inside, then cut as the zucchini. To wither in a frying the vegetables for 10 minutes with 1 tablespoon of extra virgin olive. Drain and season with salt and pepper. Drain the crab meat from its preserving liquid, break it in a bowl. Peel the grapefruit and cut some pieces. Wash and chop the frisee salad. Boil until al dente rice, drain, cool under water, transfer to un'insalsatiera and drizzle with the remaining oil. Add the crab meat, zucchini, peppers, grapefruit and a pinch of salt. Peel the ginger with a boxcutter, slice thinly with a slicer and add to the rice. Mix and transfer preparation in individual dishes, on a bed of salad rich.
  •   • 250 g of Venere rice
  •   • 250 g of canned crab meat
  •   • 2 red peppers
  •   • 150 g zucchini
  •   • 1 grapefruit
  •   • 1 head of frisee salad
  •   • 4 tablespoons of extra virgin olive oil
  •   • 30 g of fresh ginger
  •   • Salt and pepper