Crab & Artichoke Salad

Name: Crab & Artichoke Salad
Prep time: 10 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 2 tsp white wine or tarragon vinegar; 1 tsp Dijon mustard; 1 tsp caster sugar; 2 tbsp chopped fresh tarragon; 3 tbsp macadamia or hazelnut oil; 1 tbsp extra virgin olive oil; Salt and pepper; A bunch of rocket; 500g cooked crab meat; 6 cherry tomatoes, cut in half; 4 artichoke hearts in oil, quartered; A handful of flat-leaf parsley leaves, roughly chopped; Sea salt and freshly ground black pepper; 2 chunks of country bread, chopped into cubes and toasted; Finely grated lemon zest, to garnish

preparation 10 minutes
Serves 4

This fresh, light crab salad recipe is perfect for warmer days. The herbaceous tarragon vinaigrette dressing complements the sweet crab meat perfectly. To be enjoyed outdoors, in the garden

Recipe taken from Perfectly Dressed Salads by Louise Pickford, published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small

Ingredients Method

For the tarragon vinaigrette
2 tsp white wine or tarragon vinegar
1 tsp Dijon mustard
1 tsp caster sugar
2 tbsp chopped fresh tarragon
3 tbsp macadamia or hazelnut oil
1 tbsp extra virgin olive oil
Salt and pepper
For the salad
A bunch of rocket
500g cooked crab meat
6 cherry tomatoes, cut in half
4 artichoke hearts in oil, quartered
A handful of flat-leaf parsley leaves, roughly chopped
Sea salt and freshly ground black pepper
2 chunks of country bread, chopped into cubes and toasted
Finely grated lemon zest, to garnish

Make the dressing: Place the wine, mustard, sugar, tarragon and a little salt and pepper in a blender and blend until combined, then add the oil and blend again until amalgamated.

Wash and dry the rocket well and divide between 4 plates. Core the radicchio and then add to the rocket on the plates.

Add a quarter of the crab meat to each plate. Top with a quarter of the cherry tomatoes, artichokes and parsley.

Scatter over the zest of the lemon and the croutons, and drizzle with the dressing prior to serving.

Ingredients

For the tarragon vinaigrette

2 tsp white wine or tarragon vinegar

1 tsp Dijon mustard

1 tsp caster sugar

2 tbsp chopped fresh tarragon

3 tbsp macadamia or hazelnut oil

1 tbsp extra virgin olive oil

Salt and pepper

For the salad

A bunch of rocket

500g cooked crab meat

6 cherry tomatoes, cut in half

4 artichoke hearts in oil, quartered

A handful of flat-leaf parsley leaves, roughly chopped

Sea salt and freshly ground black pepper

2 chunks of country bread, chopped into cubes and toasted

Finely grated lemon zest, to garnish

Method

Make the dressing: Place the wine, mustard, sugar, tarragon and a little salt and pepper in a blender and blend until combined, then add the oil and blend again until amalgamated.

Wash and dry the rocket well and divide between 4 plates. Core the radicchio and then add to the rocket on the plates.

Add a quarter of the crab meat to each plate. Top with a quarter of the cherry tomatoes, artichokes and parsley.

Scatter over the zest of the lemon and the croutons, and drizzle with the dressing prior to serving.