|
Ingredients (nutrition)
- 5 fl oz olive oil
- 2 tablespoons white wine vinegar
- salt and ground black pepper to taste
- 8 oz fresh cooked and flaked white crabmeat
- 1 piece peeled and grated fresh root ginger
- 2 tablespoons chopped pickled ginger
- 1 large trimmed and leaves separated chicory
- 1 peeled and seeded charentais melon, cut into quarters
- 1/2 seeded cucumber, pared into ribbons
Cooking Instructions
- To make the dressing, whisk olive oil, vinegar and season with salt and pepper.
- In a bowl, toss crabmeat in half the dressing. Add root ginger and pickled ginger.
- Arrange chicory leaves, melon quarters and cucumber ribbons individual serving plates.
- Spoon the crabmeat and remaining dressing over the top and serve.
Servings: 4
More traditional salad recipes, homemade
coleslaws and mixed greens
|