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

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  202

• Protein

  16g

• Carbs

  15g

• Fat

  9g

• Saturates

  1g

• Fibre

  3g

• Sugar

  15g

• Salt

  0.96g

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

Directions

1. 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.
2. 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.
3. 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.

Categories: Cooking For..., Fish