Crab & Asparagus Salad With Real Salad Cream
This elegant dish combines the fresh flavors of asparagus and broad beans with tender crab meat, all topped with a creamy salad dressing. Perfect for a light lunch or a sophisticated starter, this salad is sure to impress your guests with its vibrant colors and delightful taste.
— Constant Cookbook
Ingredients
- 10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
- 100g broad beans , podded
- handful watercress
- 100g crabmeat (I used a mixture of white and brown)
- 1 large egg
- 2 tsp Dijon mustard
- 1½ tsp golden caster sugar
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp double cream
Instructions
- Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
- For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
- Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.
Cook Time
6M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 353 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.01 milligram of sodium
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