Wednesday, June 4, 2008

Crab, Melon and Cucumber

Crab, Melon and Cucumber
serves 4

2 tablespoons white wine vinegar
150ml/5 fl oz olive oil
salt and ground black pepper
2 tablespoons pickled ginger, chopped
2.5cm/1in piece of fresh root ginger, peeled and grated
225g/8oz fresh cooked white crabmeat, flaked
1 large head chicory, trimmed and leaves separated
1/2 cucumber, seeded and pared into ribbons
1 charentais melon, peeled, seeded and cut into quarters

• Whisk together the vinegar and oil, and season with salt and pepper. In a bowl, toss the crabmeat in half the dressing. Add the pickled ginger and root ginger.
• Arrange a few chicory leaves, cucumber ribbons and a melon quarter on each of four serving plates. Spoon the crabmeat and remaining dressing over the top, and serve.

No comments: