1 large mango, peeled, cut into 1/2-inch/1.25 cm by 3-inch/7.5 cm batons
1 apple (Gala or Fuji), peeled and cut into 1/4-inch/0.5 cm by 3-inch/7.5 cm julienne
1/2 carrot and Japanese or English cucumber, peeled and cut into 1/4-inch/0.5 cm by 3-inch/7.5 cm julienne
1 cup mesclun greens, tightly packed
12 pieces Dungeness crab leg meat
12 large steamed mussels, shells removed
2 shiso leaves, finely shredded
8 canola flowers, steamed (optional)
Preparation method:
Cut siphon section from geoduck and blanch in salted boiling water for 15 seconds to loosen outer skin. Immerse in ice water bath, peel off skin, rinse well and dry. Slice thinly into 1/4-inch/0.5 cm slices. In a non-reactive mixing bowl, mix together sliced onion, rice vinegar, sugar and salt. Add sliced geoduck and mix well. Cover tightly with plastic wrap and refrigerate for 6 hours minimum or overnight. To Assemble: In a mixing bowl, combine mango, apple, carrot, cucumber and mesclun salad; add a small amount of geoduck marinade and toss well. Divide and pile a portion of the greens onto four serving plates and top with a portion of mango, apple, carrot and cucumber mixture. Add Dungeness crab meat and mussels to geoduck and marinade, toss well then arrange on top of each salad. Garnish with shredded shiso and canola flowers and serve.
