Brazilian recipe
Mushroom Salad with Kani-Kama and Citrus Dressing (Salada de cogumelos)
A light mushroom salad with cooked spinach, kani-kama and a bright orange, lime and brandy dressing for an easy starter.
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Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 sticks processed fish-meat base, kani-kama
1 1/2 tablespoon light mayonnaise
1 spoon orange juice
Drops of lime to taste
Drops of brandy to taste
1 cup cooked spinach
4 sticks processed fish-meat base, kani-kama
1 1/2 tablespoon light mayonnaise
1 spoon orange juice
Drops of lime to taste
Drops of brandy to taste
Where to find ingredients
Paris mushrooms, spinach, light mayonnaise, citrus and brandy can be found in larger supermarkets in Jamaica. Kani-kama or crab sticks are usually in the frozen seafood section; use them as the original ingredient rather than fresh crab.
Preparation method
- Let the kani-kama sticks thaw completely
- Cut the sticks into small pieces
- Slice the Paris mushrooms
- In a bowl, mix the sliced mushrooms with the cooked spinach and pieces of kani-kama
- Add the light mayonnaise
- Stir in the orange juice
- Season with the drops of lime and brandy
- Mix everything gently
- Divide the salad among individual plates or bowls to serve
Observations
This recipe is a fine option for a quick side or a more polished starter. The contrast between the mushrooms and the delicate flavour of the crab sticks creates a balanced, tasty plate.
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