Crab & Citrus Salad With Chardonnay Dressing
Indulge in a burst of vibrant flavors with this delightful crab and citrus salad. Succulent white crabmeat mixed with herbs, mayonnaise, and a hint of orange juice, sits atop a bed of fresh mixed salad greens and juicy orange and grapefruit segments. Drizzle with a zesty Chardonnay vinegar dressing and serve with slices of soda bread or toasted sourdough for a refreshing and elegant dish that's sure to impress.
— Constant Cookbook
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
- 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
Instructions
- 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.
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 202 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.96 milligram of sodium
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