Lightly refreshing with subtle flavours, this crab salad is a wonderful idea for a summer lunch. This fresh, delicious salad combines crab meat, garden peas, radishes, peppery fennel and a lemon mayonnaise dressing.
INGREDIENTS (Serves 2)
50g peas, blanched (fresh or frozen)
1 large spring onion, thinly sliced
1 red chili, diced
1/4 fennel, sliced finely (fronds saved for garnishing)
Handful of pea shoots or watercress
4 tbsp mayonnaise
1 tbsp white wine vinegar
1/2 lemon, juiced
1/2 tsp honey
salt and pepper
small bunch of dill, sliced
small bunch of tarragon, sliced
Slice and dice the salad components and toss together.
Combine the mayonnaise, vinegar, lemon juice and honey, then whisk together.
To plate place the salad ingredients in a bowl, add the fresh herbs and fennel fronds and drizzle over half the dressing and toss.