Crab salad with grapefruit
by Pierre Koffmann
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Ingredients
Fish & Shellfish
500g of crab meat, white and hand picked
Fruit & Vegetables
juice of 1 lime
zest of 1 lime
50g of finely chopped shallot
100g of golden beetroot, diced
11g of baby radish, finely diced
35g of apple, finely chopped, not peeled
1 avocado, roughly chopped
1 grapefruit, cut into segments
Oils & Vinegars
3 tbsp of olive oil
rice wine vinegar
100g of red wine vinegar
Salad & Fresh Herbs
10g of chives, fine chopped
frisée lettuce
1 handful of pea shoots
Dairy
25g of whipping cream
Store Cupboard
flaky sea salt
black pepper
Beverages
100g of red wine