- 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
Crab and Endive salad
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
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
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