Serves 2 Ingredients: - 300 g white crabmeat
- Salt and pepper
- A little lemon juice
- 1 large ripe avocado
- 1 egg yolk
- 1/2 tsp Dijon Mustard
- 150 ml Rapeseed oil
- 2 Tbsp Natural yoghurt
- Chopped chives
- Small bunch of radishes
- 2 little gems hearts
- Watercress or rocket
Method: - Put the crabmeat in a bowl, season and add a squeeze of lemon. Mix well.
- Halve the avocado, remove the stone and scoop the flesh from the skin with a teaspoon into small pieces. Set aside (a little lemon juice will prevent it going black)
- For the dressing, combine egg yolk, mustard, salt and pepper. Slowly pour the oil on whisking with a fork. Stir in the yoghurt and sprinkle on the chives. Taste and add seasoning as needed.
- Wash and quarter the radishes. Rip the lettuce into small pieces. Pile on a plate with a little watercress, followed by avocado and crab. Pour the dressing over.
- Enjoy with a nice glass of dry white wine.
|
|