Crab Salad with Fennel and Orange Vinaigrette

Serves 4

INGREDIENTS

     +    
Salad

2 bulbs of fennel, sliced very thinly on a mandolin and place into iced water

2 oranges, peeled and segmented

Zest of 1 orange, microplaned

2 of each red and yellow chicory, cut into leaves, then roughly length ways

300g Dorset crab meat, picked over to remove the bones

1 tbsp chopped coriander

     +    
Orange Dressing

300ml fresh orange juice

30g sugar

100ml sunflower oil

100ml olive oil

30ml white wine vinegar

100ml water to add if too thick

1 level tbsp grain mustard

1 tsp honey

1 tbsp water

Method

     +    
Orange Dressing

Place the juice and zest of 1 orange, along with the sugar into a pan and reduce by 2/3rds and then leave to cool.

Place the juice into a bowl, add the vinegar, honey, mustard and a little seasoning, slowly whisking the oils in. Add the water and continue whisking until emulsified.It may need a little lemon juice adding depending on the sweetness of the oranges.

Place the sliced fennel onto kitchen paper to dry, then place into a bowl with the chicory. Add enough dressing to bind it together and season with salt and pepper.

In a separate bowl add the crab meat and mix with enough vinaigrette to bind it together. Add the chopped coriander and orange segments, season with salt and pepper, and then mix the two together and serve.

 

Crab Salad with Fennel and Orange Vinaigrette

Serves 4

INGREDIENTS

   +   
Salad

2 bulbs of fennel, sliced very thinly on a mandolin and place into iced water

2 oranges, peeled and segmented

Zest of 1 orange, microplaned

2 of each red and yellow chicory, cut into leaves, then roughly length ways

300g Dorset crab meat, picked over to remove the bones

1 tbsp chopped coriander

   +   
Orange Dressing

300ml fresh orange juice

30g sugar

100ml sunflower oil

100ml olive oil

30ml white wine vinegar

100ml water to add if too thick

1 level tbsp grain mustard

1 tsp honey

1 tbsp water

Method

   +   
Orange Dressing

Place the juice and zest of 1 orange, along with the sugar into a pan and reduce by 2/3rds and then leave to cool.

Place the juice into a bowl, add the vinegar, honey, mustard and a little seasoning, slowly whisking the oils in. Add the water and continue whisking until emulsified.It may need a little lemon juice adding depending on the sweetness of the oranges.

Place the sliced fennel onto kitchen paper to dry, then place into a bowl with the chicory. Add enough dressing to bind it together and season with salt and pepper.

In a separate bowl add the crab meat and mix with enough vinaigrette to bind it together. Add the chopped coriander and orange segments, season with salt and pepper, and then mix the two together and serve.

 

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