Lavender Coffee Crab Leg and Liver Salad

This unique dish combines the sweetness of crab legs with the richness of cow liver, enhanced by a hint of lavender and the earthiness of coffee beans. Tossed with olives and feta cheese, this salad is both refreshing and indulgent, creating a delightful balance of flavors and textures. It's a creative yet sensible take on traditional ingredients, suitable for adventurous eaters.

Ingredients:

• 1 pound crab legs
• 1 pound cow liver, cleaned and trimmed
• 1/4 cup olives, pitted and sliced
• 1 tablespoon coffee beans, finely ground
• 1 teaspoon dried lavender
• 1/2 cup feta cheese, crumbled
• 2 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. 1. Preheat a grill or steamer for the crab legs. Prepare a pot of boiling water if steaming.
2. 2. Cook crab legs for about 5-7 minutes until heated through. If grilling, grill for about 10 minutes, turning occasionally.
3. 3. Meanwhile, in a skillet over medium heat, add olive oil. Season cow liver with salt and pepper, then sear for 3-4 minutes on each side until cooked to desired doneness. Remove from heat and let rest before slicing.
4. 4. In a large bowl, combine mixed greens, olives, and feta cheese.
5. 5. Once the crab legs are ready, remove the meat and add it to the salad bowl.
6. 6. Slice the cooked liver and add it to the salad. Sprinkle the ground coffee and dried lavender over the top.
7. 7. Drizzle with lemon juice and toss gently to combine. Adjust seasoning with salt and pepper as needed.
8. 8. Serve immediately, garnished with additional lavender if desired.