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Image for Recipe - Crab & Artichoke Salad

Crab & Artichoke Salad

Image for Recipe - Crab & Artichoke Salad
  • Time preparation 10 minutes
  • Serve 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
  • 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.

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