INGREDIENTS
300g ( 11 oz) white crab meat, defrosted if frozen
Half a cucumber
1 large ripe mango
1 x 109 pack chicory or
200g (7oz) frisee lettuce
Coriander leaves to garnish
FOR
THE DRESSING
4 tsp white wine vinegar
100ml (4fl oz) olive oil
2cm (3/4 in) piece fresh root ginger, peeled and finely chopped
1 large red chilli, deseeded and finely chopped
Salt and freshly ground black pepper
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METHOD
1. Make
the dressing. Mix together the white wine vinegar, olive oil, ginger
and chilli and season to taste. Combine half the dressing with the
crab in a mixing bowl.
2. Halve the cucumber lengthways, scoop out the seeds and cut the
flesh into very thin strips.
3. Peel the mango, slice the flesh from the stone and chop into
bite-sized chunks.
4. Arrange the salad leaves on four plates or bowls, then top with
the cucumber strips and mango chunks. Drizzle over the remaining
dressing.
5. Spoon the crab into the centre of the plates and serve garnished
with coriander leaves.
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