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

Name: Cornish Crab & Asparagus Salad with Lemon, Mustard & Parmesan Vinaigrette
Yield: Serves 4
Ingredients: 300 g (11 oz) fresh white crabmeat; 2 carrots, cut into matchsticks; Salt & freshly ground black pepper; 12 asparagus spears, peeled & well trimmed; 2 heads of chicory; Parmesan shavings, to garnish; 2 avocados, peeled, stoned & sliced; 5 (6) tablespoons extra-virgin olive oil; 1 tablespoon champagne vinegar or white wine vinegar; Finely grated zest of ¼ lemon; 1 tablespoon lemon juice; 1 small egg yolk; 1½ tablespoons freshly grated Parmesan; 1 tablespoon Dijon mustard

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Gluten-free
Summer

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