- 4 dressed crabs
- 250g beetroot, thinly sliced
- 200g grapefruit, segments
- 125g radish, thinly sliced
- 60g pea shoots
- 70g fennel
- 10g dill, finely chopped
For the dressing
- 60ml cold-pressed rapeseed oil
- 20ml white wine vinegar
For the citrus mayonnaise
- 50ml mayonnaise
- ½ lemon, zest and juice
- 5g dill, finely chopped
Switch the fish
For something different you can also try using mackerel instead of crab.
Thinly slice the beetroot and leave aside to add later.
Add the grapefruit, radish, fennel and chopped dill to a bowl. Mix well with your fingers and leave in the fridge for 30 minutes.
For the dressing, place the oil and vinegar in a bowl and whisk well using a fork or small balloon whisk. Alternatively, place the oil and vinegar in a jar, put the lid on tightly and shake it.
For the citrus mayonnaise, place the mayonnaise, dill, lemon zest and juice in a small bowl and mix together.
When ready to serve, add the chopped pea shoots and beetroot to the bowl, pour in the dressing and gently toss the salad together, making sure everything has a good coating of the dressing.
Place the salad on serving plates with the dressed crab. Serve with mayonnaise on the side.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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