Cornish Crab & Asparagus Salad with Lemon, Mustard & Parmesan Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

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.


  • 12 asparagus spears, peeled & well trimmed
  • 2 heads of chicory
  • 2 avocados, peele


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