Warm lobster & potato salad with truffled mayonnaise
Treat your guests to a decadent restaurant-style main course for a third of the price
Crab & asparagus salad with real salad cream
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 10 asparagus spearseach trimmed and cut into 3 pieces on the diagonal
- 100g broad beanspodded
- handful watercress
- 100g crabmeat(I used a mixture of white and brown)
For the salad dressing
- 1 large egg
- 2 tsp Dijon mustard
- 1½ tsp golden caster sugar
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp double cream
Nutrition: per serving
- kcal353
- fat26g
- saturates9g
- carbs8g
- sugars5g
- fibre5g
- protein23g
- salt1.01glow
Method
step 1
Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
step 2
For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
step 3
Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.
