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Cornish Crab & Asparagus Salad with Lemon, Mustard & Parmesan Vinaigrette
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 1997
Many years ago I worked in the West Country and discovered just how good the local ingredients could be. If you can get Cornish crab to use in this dish, for example, you will find it has an incomparable flavour. The salad makes a good first course for an early-summer meal.
Ingredients
12 2 heads 2
Method
Cook the asparagus spears in boiling salted water for 3-4 minutes or until just tender. Drain and refresh in cold water, then dry them thoroughly and cut lengthways in half.
For the dressing, whisk together the mustard, egg yolk, lemon juice and zest and vinegar, then whisk in the olive oil. Add the grated Parmesan cheese and season to taste.
Pull the leaves from the chicory, wa
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This turned out brilliantly well, though I didn't follow the recipe exactly. There was no British asparagus available so I missed this ingredient out. There was still plenty of interest in the dish and I don't think asparagus is really needed. I added a little green lettuce to the plate for colour. The combination of crab (white and brown meat), crunchy carrot match sticks, and soft avocado with a lemon vinaigrette, with a little parmesan over the top, was really delicious.