Crab Salad with Fennel, Asparagus & Courgette
www.greatbritishfoodawards.com
Begin by thinly slicing the fennel and courgette for the salad – if you have a mandoline then this works best, but alternatively you can thinly slice with a...
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Cooking tools:
- Mandoline
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 1 fennel bulb
- 100g asparagus, woody stalks discarded
- 1 courgette
- 80g sugar snap peas, thinly sliced
- 100g white crabmeat
- 1 tsp black sesame seeds
- Small handful of dill, to garnish
- 2 tbsps ponzu or lime juice
- 1 tsp Dijon mustard
- 1 tsp sesame oil
- 4 tbsps rapeseed oil
- Pinch of caster sugar
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