Sous Vide Alligator Salad
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
1 pound skinless alligator filets
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 clove garlic, thinly sliced
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon yellow curry powder
Zest and juice of 1 lemon
1 teaspoon ground cumin
1 cup walnuts, toasted and chopped
1 Honeycrisp apple, cored and cut into 1/2-inch dice
1/2 cup finely diced celery
1/2 cup finely diced scallions
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
Season the alligator with salt and pepper and place in a large zipper lock or vacuum seal bag with the olive oil and garlic. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 3 hours.
When the timer goes off, remove the bag from the water bath. Remove the alligator from the bag and cut into 1/2-inch pieces.
In a large bowl, whisk together the mayonnaise, mustard, curry powder, lemon zest, lemon juice, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
Add the alligator, walnuts, apple, celery, and scallions, and stir to combine. Season to taste with salt and pepper. Serve.