- 140g white crabmeat
- 1 orange, peeled, segmented and juices kept
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tsp each chopped chives and dill
- 2 tsp mayonnaise
- 1 grapefruit, peeled and segmented
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 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
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.