Crab & asparagus salad with real salad cream

Crab & asparagus salad with real salad cream

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This sweet, tangy salad will go well with with
some thinly sliced dense brown bread

Nutrition: per serving
HighlightNutrientUnit
kcal353
fat26g
saturates9g
carbs8g
sugars5g
fibre5g
protein23g
low insalt1.01g
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Ingredients

For the salad dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.

RECIPE TIPS
TIP

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

Goes well with

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    Rating: 4 out of 5.1 rating
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