By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Crab meat and blood oranges work in perfect harmony in this salad recipe from Skye Gyngell. The sweet flavours are offset by the bitter leaves and fennel, and everything is brought together by a creamy verjus dressing.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To make the dressing, place the mustard, verjus and honey in a bowl. Mix together lightly, then add the crème fraîche and stir to combine. Finish with a few drops of lemon juice and some salt to bring it all together, then set aside
To assemble the salad, place the bitter leaves in a bowl and season with a little salt, then half of the lemon juice, lemon zest and extra virgin olive oil. Use your fingers to toss the leaves until thoroughly coated. Add the fennel and toss again
Place the crab in a separate bowl and dress with the remaining oil, lemon juice and zest with a pinch of salt. Place some of the verjus dressing on each plate and layer the salad on top, alternating the leaves, crab and blood oranges. Add a little verjus dressing to each layer. Scatter over the chervil and serve
In the serene surroundings of her restaurant Spring, Skye Gyngell works closely with biodynamic farm Fern Verrow to bring the UK’s best produce to London. With an emphasis on simple, zero-waste cookery, her dishes allow the ingredients to speak for themselves.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Crab salad with blood orange, fennel, bitter leaves and verjus
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Crab salad with blood orange, fennel, bitter leaves and verjus
Get in touch
Crab salad with blood orange, fennel, bitter leaves and verjus