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Crab & asparagus salad with real salad cream

Crab & asparagus salad with real salad cream

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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

  • 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

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

Recipe from Good Food magazine, May 2009

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A star rating of 4 out of 5.1 rating
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