Crab and Endive salad

Ricardo Soares

Ricardo Soares

31st January 2011

Crab and Endive salad

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab and Endive salad recipe a try in your kitchen?

Ingredients

  • 5-6 pieces ENDIVE BELGE - LEAVES - TRIMMED OF CORE
  • 2 tablespoons MANGO - MATCHSTICKS
  • few pieces THAI BASIL LEAVES - TORN
  • 1 teaspoon RED CHILLI - SEEDS REMOVED, FINELY SLICED
  • 6 slices PICKLED CUCUMBER - 321 PICKLING RECIPE
  • 1 tablespoon TOASTED CASHEW NUTS - CRUMBLED
  • 2 tablespoons FRESH WHITE CRAB MEAT - PICKED FREE OF ANY SHALL OR CARTILLAGE
  • 1 tablespoon SPRING ONIONS - FINELY SLICED
  • 2 tablespoons SPICED DRESSING - SEE SEPARATE RECIPE SHEET

Method

TOAST CASHEW NUTS IN ADVANCE AND ALLOW TO COOL - ROUGHLY CHOP AND KEEP IN AIRTIGHT CONTAINER - NO MORE THAN TWO DAYS!
PLACE ENDIVE LEAVES ONTO A SALAD BOWL, TOPS WITH ALL OTHER INGREDIENTS