Crab & citrus salad with Chardonnay dressing
You can prepare all the elements of this stylish starter a few hours ahead, so you can be cool and collected on the night
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
No cook
- Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
- Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
- Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.
202 kcalories, protein 16g, carbohydrate 15g, fat 9 g, saturated fat 1g, fibre 3g, sugar 15g, salt 0.96 g
Recipe from Good Food magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/251626/
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Ingredients
- 140g white crabmeat
- 1 orange , peeled, segmented and juices kept
- 1 tsp each chopped chives and dill
- 2 tsp mayonnaise
- 1 grapefruit , peeled and segmented
- good handful mixed baby salad leaves
- a few slices of soda bread or toasted sourdough, to serve
FOR THE DRESSING
- 2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp sugar
- 5 tbsp olive oil
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
No cookIngredients
- 140g white crabmeat
- 1 orange , peeled, segmented and juices kept
- 1 tsp each chopped chives and dill
- 2 tsp mayonnaise
- 1 grapefruit , peeled and segmented
- good handful mixed baby salad leaves
- a few slices of soda bread or toasted sourdough, to serve
FOR THE DRESSING
- 2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp sugar
- 5 tbsp olive oil
202 kcalories, protein 16g, carbohydrate 15g, fat 9 g, saturated fat 1g, fibre 3g, sugar 15g, salt 0.96 g
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03 April 2010
katyrouth rated this recipe
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16 February 2012
Westy rated and commented on this recipe
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