Sweet crab and crispy chicory come together in this easy summer salad. It only takes minutes to prepare, and is great served for friends at lunch with a glass of chilled Riesling.
SERVES 4
- 4200g (7oz) cooked crab meat
- 4 radishes, sliced
- 120g (4oz) rocket
- 2 heads of chicory, chopped
DRESSING
- 2 tbsp white wine vinegar
- 2tbsp lemon juice
- 1/2 tbsp salt
- 1/4 tbsp freshly ground black pepper
- 1 tsp sugar
- 60ml (2fl oz) extra virgin olive oil
METHOD
- Mix the vinegar, lemon juice, salt, sugar and pepper in a blender. With the machine running, gradually blend i the oil. Season the vinaigrette to taste with more salt, sugar and pepper, if needed.
- In a large bowl combine the rocket and chicory. Toss with the vinaigrette to coat, then arrange on four side plates.
- Spoon a quarter of the crab meat into a small ramekin, firming down, then un-mould in the centre of the salad-lined plate. Garnish with the sliced radish.
- Repeat with the remaining three other plates.
- Serve immediately.