Name: Crab, avocado, broad bean and grilled gem lettuce salad
Ingredients: 1 small unwaxed lemon; light olive or vegetable oil, for brushing; sea salt and freshly ground black pepper; salad cream, vinaigrette or mayonnaise; Tabasco; Melba toasts or similar (optional); handful of broad beans (about 75 g), podded; 1 baby gem lettuce head, quartered lengthways; ½ cucumber, cut into ribbons with a vegetable peeler; 100–120 g white and brown crab meat (1 portion); 1 small ripe avocado, halved, stoned and flesh sliced; 1 fresh red chilli, finely chopped

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

I first had grilled lettuce with a roast chicken dish in Copenhagen and wondered why I had never cooked it this way before. Grilling the base ingredient of a salad may not be the most obvious move but the slight char and caramelisation you get from the lettuce really pairs well with crab.

Salad cream – or ‘white ketchup’ as it’s known in our family – makes an appearance here, too. I know it’s not fashionable, but the vinegar kick of salad cream complements the grilled lettuce so wel