Sometimes, odds and ends just come together beautifully… This salad wasn’t planned. We had some leftover crabmeat from some steamed alimasag (cross crabs) from the previous night. I found some wonderful mesclun or mixed salad greens at the Saturday Salcedo market. We had pickled the freshly harvested bamboo shoot I purchased here, as well as pickled ginger we made months ago. And we had some wonderful dayap or key limes in the fridge, part of a huge stash that reader Chrisb brought to the Cebu eyeball last week (I brought home the dayap not used for the kinilaw). And I vaguely recalled Kylie Kwong throwing together a salad with many of the same ingredients on an episode of her television show a few months back. So what did we have to lose by experimenting a bit???
Into a mixing bowl I added about a cup or more of picked crabmeat. A teaspoon of chopped shallots, the juice of three dayap or key limes, some cracked black pepper, some julienned pickled bamboo and pickled ginger, some chopped fresh coriander leaves, (a little bit of siling labuyo would have been nice) and some good olive oil. Toss this lightly and place on top of some washed and dried mesclun. YUM. Really nice. Refreshing, light and delicious. Would definitely serve this again. A great starter for a fancy dinner at home. :)