APPLE, CRAB & WATERCRESS SALAD WITH AIOLI. 15/11/13
INGREDIENTS METHOD

Serves 4-6

 

300g/10½oz white crabmeat

1 red chilli, seeds removed and finely chopped

A large handful of parsley leaves, finely chopped

Zest and juice of 1 lemon

50g/2oz brown crabmeat

Olive oil

2 Granny Smiths, halved, cored and finely sliced

1 head of fennel, tough outer layer removed and finely sliced

A large bunch of watercress

 

For the aïoli

1 garlic clove

A pinch of salt

2 egg yolks

Juice of ½ lemon

200ml/7fl oz delicate olive oil

 

 

Make the aïoli first. Crush the garlic in a pestle and mortar with salt until smooth. Transfer to a large mixing bowl and whisk in the yolks and lemon juice. While whisking very fast, slowly pour in the oil — a few drops at the beginning and increasing to a very slow stream. If instead of thickening you get a thin mixture with little droplets of oil, your mayonnaise has split. Don’t worry, just crack another egg yolk into a bowl and then slowly whisk the split mixture into the new egg yolk. Add a splash of water if it is too thick for your liking. Adjust the seasoning and keep chilled while you prepare the rest of the salad.

 

Place the white crabmeat in a bowl and stir in the chilli, parsley and lemon zest and season to taste. Put to one side.

 

Place the brown crabmeat in a bowl and squeeze in the lemon juice.

Season well and stir in three tablespoons of oil so that it is nice and loose and glossy. Put to one side.

 

Place the apples, fennel and watercress in a bowl and add the white crabmeat. Toss lightly with your hands, then transfer to a large serving plate or individual plates.

 

Drizzle over the brown crabmeat, then top with aïoli.

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APPLE, CRAB & WATERCRESS SALAD WITH AIOLI. 15/11/13
INGREDIENTS

Serves 4-6

 

300g/10½oz white crabmeat

1 red chilli, seeds removed and finely chopped

A large handful of parsley leaves, finely chopped

Zest and juice of 1 lemon

50g/2oz brown crabmeat

Olive oil

2 Granny Smiths, halved, cored and finely sliced

1 head of fennel, tough outer layer removed and finely sliced

A large bunch of watercress

 

For the aïoli

1 garlic clove

A pinch of salt

2 egg yolks

Juice of ½ lemon

200ml/7fl oz delicate olive oil

 

METHOD

 

Make the aïoli first. Crush the garlic in a pestle and mortar with salt until smooth. Transfer to a large mixing bowl and whisk in the yolks and lemon juice. While whisking very fast, slowly pour in the oil — a few drops at the beginning and increasing to a very slow stream. If instead of thickening you get a thin mixture with little droplets of oil, your mayonnaise has split. Don’t worry, just crack another egg yolk into a bowl and then slowly whisk the split mixture into the new egg yolk. Add a splash of water if it is too thick for your liking. Adjust the seasoning and keep chilled while you prepare the rest of the salad.

 

Place the white crabmeat in a bowl and stir in the chilli, parsley and lemon zest and season to taste. Put to one side.

 

Place the brown crabmeat in a bowl and squeeze in the lemon juice.

Season well and stir in three tablespoons of oil so that it is nice and loose and glossy. Put to one side.

 

Place the apples, fennel and watercress in a bowl and add the white crabmeat. Toss lightly with your hands, then transfer to a large serving plate or individual plates.

 

Drizzle over the brown crabmeat, then top with aïoli.

YOU MAY ALSO LIKE
CHILLI ROAST PORK BELLY WITH CLOVEY APPLES. 15/11/13
SALTED CARAMEL APPLE CRUMBLE. 15/11/13
ORANGE & LEMON ST CLEMENTS STEAMED SPONGE PUDDING. 31/01/14
CHILLED PEA SOUP WITH FRIED HAM CROQUETTES. 05/07/14
JAM ROLY POLY. 31/01/14
STICKY TOFFEE PUDDING. 31/01/14
DUCK AND POTATO MASSAMAN. 04/01/14
OSSOBUCCO ALLA MILANESE. 30/12/13
QUICK CAULIFLOWER CHEESE. 24/01/14
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