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Crab & citrus salad with Chardonnay dressing

  • 140g white crabmeat
  • 1 orange, peeled, segmented and juices kept Orange or-ange 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 Grapefruit grape-frootNamed 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
  • 2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
  • 1 tsp Dijon mustard
  • 1 tsp sugar Sugar shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
  • 5 tbsp olive oil Olive oil ol-iv oylProbably 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.