MAN Magazine Summer 2019

online.magazines

CELEBRATIONS

The dressing is the key

to this fresh salad – it

complements the crab,

allowing it to shine.

SERVES 6-8 | TAKES 35mins

INGREDIENTS:

400g asparagus spears, trimmed

100g lamb’s lettuce

1 cucumber, peeled, deseeded and

cut into chunks

1 avocado

2 white grapefruit, segmented, juice

reserved

1tsp mild chilli powder

200g white crab meat

CRAB,

ASPARAGUS

AND

GRAPEFRUIT

SALAD

For the dressing

1 red chilli, seeds removed, finely chopped

1 lemongrass stalk, outer leaves removed, finely

chopped

2 lime leaves, finely chopped

juice of 1 lime

2tbsp grapefruit juice

1tbsp extra virgin olive oil

sea salt

To serve

small bunch of chives, finely chopped

sevenstarmedia.co.uk

1. Bring a large pan of water to the boil with a

steamer basket and lid. While you are waiting for it to

boil, prep the asparagus – snap the ends off at their

natural breaking point and slice thicker stems in half

lengthways, leaving thinner stems whole. Steam for

4mins until al dente, then remove and run under cold

water to stop them cooking any further.

2. Make the dressing by putting all the ingredients into an

old jam jar and shaking well for a min or so.

3. Add the asparagus to a large mixing bowl along with

the lamb’s lettuce and cucumber chunks. Add half of

the dressing to the bowl and mix everything lightly, then

transfer to your serving plate. Halve the avocado, remove

the stone and slice it. Add the avocado, the grapefruit

segments and the crab meat to the serving plate.

4. Drizzle over the rest of the dressing and sprinkle

with the chives.

BIG SALADS:

The Ultimate

Fresh Satisfying

Meal on One Plate.

Cookbook by Kat

Mead (Quadrille

£16.99)

MAN MAGAZINE SUMMER 2019

105

More magazines by this user
Similar magazines