Crab & asparagus salad with real salad cream

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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1. Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
2. For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
3. Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.

TIP

Young asparagus can also be shaved into ribbons using a swivel blade peeler and eaten raw with a lemony salad dressing.

PER SERVING

353 kcalories, protein 23g, carbohydrate 8g, fat 26 g, saturated fat 9g, fibre 5g, salt 1.01 g

http://www.bbcgoodfood.com/recipes/10597/

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Ingredients

• 10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
• 100g broad beans , podded
• handful watercress
• 100g crabmeat (I used a mixture of white and brown)

FOR THE SALAD DRESSING

• 1 large egg
• 2 tsp Dijon mustard
• 1½ tsp golden caster sugar
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 3 tbsp double cream

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 6 mins

Ingredients

• 10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
• 100g broad beans , podded
• handful watercress
• 100g crabmeat (I used a mixture of white and brown)

FOR THE SALAD DRESSING

• 1 large egg
• 2 tsp Dijon mustard
• 1½ tsp golden caster sugar
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 3 tbsp double cream

PER SERVING

353 kcalories, protein 23g, carbohydrate 8g, fat 26 g, saturated fat 9g, fibre 5g, salt 1.01 g

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