Ingredients
- 10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal
- 100g broad beans, podded
- 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
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.
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, ,Low-Carb
, Ingredients10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal100g broad beans, poddedhandful watercress100g crabmeat (I used a mixture of white and brown)For the salad dressing1 large egg2 tsp Dijon mustard1½ tsp golden caster sugar1 tbsp lemon juice1 tbsp extra-virgin olive oil3 tbsp double creamMethodSTEP 1Boil the asparagus and beans in salted
, http://www.edamam.com/ontologies/edamam.owl#recipe_8337b3c1e45d75ddf5050d933d9f2fc1
, 2
, Low-Carb
, Pescatarian,Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Pork-Free,Red-Meat-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free
, Sulfites
, Ingredients:
- FOR THE SALAD DRESSING
- 1½ tsp golden caster sugar
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
- 100.0g crabmeat (I used a mixture of white and brown)
- 3 tbsp double cream
- handful watercress
- 100.0g broad beans , podded
- 1 large egg
,
, Ingredients10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal100g broad beans, poddedhandful watercress100g crabmeat (I used a mixture of white and brown)For the salad dressing1 large egg2 tsp Dijon mustard1½ tsp golden caster sugar1 tbsp lemon juice1 tbsp extra-virgin olive oil3 tbsp double creamMethodSTEP 1Boil 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 2For 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 3Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.
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