Ensalada de cangrejo con quinoa inflada y aderezo de estragón

Ingredientes

• 1/2 cup uncooked white quinoa
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 2 cloves garlic, (minced)
• 1 tablespoon lemon juice
• 2 tablespoons diced chives
• 2 tablespoons chopped tarragon
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1 cup halved cherry tomatoes
• 2 tablespoons extra-virgin olive oil
• Kosher salt, (as needed)
• 2 medium heads butter lettuce
• 1 medium avocado, (pitted, peeled and sliced)
• 8 ounces lump crab meat

Preparación

1. 1

   --- For the popped quinoa: ---

2. 2

   Rinse the quinoa and dry completely overnight.

3. 3

   Add the dried grains to a large skillet and cover. Cook the grains over medium heat, shaking the pan constantly until the quinoa pops. Continue shaking the pan until the popping stops, checking the quinoa occasionally, about 5 minutes (like popcorn). The quinoa should be a pale golden brown color.

4. 4

   Remove to a baking sheet and let cool completely. Store in an airtight container until ready to use.

5. 5

   --- For the tarragon dressing: ---

6. 6

   In a medium bowl whisk together the buttermilk, sour cream, garlic, lemon juice, chives and tarragon. Season to taste with salt and pepper. Cover and set refrigerate until ready to use. The dressing can be made up to a week in advance.

7. 7

   --- For assembly: ---

8. 8

   In a small bowl, toss the tomatoes in the olive oil and season with salt.

9. 9

   In a large salad bowl add the butter lettuce, cherry tomatoes, avocado, crab and ¼ cup of the puffed quinoa. Drizzle with ¼ cups of the dressing and toss to combine, adding more dressing if desired.

10. 10

    Divide among bowls and serve immediately.