La Causa Salad

Adapted by StarChefs.com
May 2021

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:
(Yield: 1 serving)
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.