Crab, apple and tarragon salad
An assembly of sweet white crab meat and crunchy apples, this has an aniseed hit from the fennel and a silky crème fraîche dressing.
Ingredients
Ingredients
Methods
Step 1
Place the crème fraîche or buttermilk into a bowl, add the zest and juice of 2 lemons, the olive oil, honey and tarragon, and season with salt and freshly ground black pepper. Stir to combine and set aside.
Step 2
Thinly slice the apples and the fennel – this is best done with a mandolin if you have one. Cut 1 lemon into wedges.
Step 3
Squeeze over a little extra lemon juice to prevent any discolouration, then place the apple and fennel slices in a large bowl with the crab meat, chillies, shallot, parsley and chives. Stir to combine and season, then gently toss together with the salad leaves.
Step 4
Spoon the crème fraîche mixture onto a plate, top with the crab and leaves, and drizzle with olive oil. Serve with lemon wedges.
