Crab & Citrus Salad With Chardonnay Dressing

Serving 2 people

20 min


  • baby arugula leaves good handful mixed baby salad leaves
  • crabmeat 140g white crabmeat
  • dijon mustard 1 tsp Dijon mustard
  • dill 1 tsp each chopped chives and dill
  • grapefruit 1 grapefruit, peeled and segmented
  • mayonnaise 2 tsp mayonnaise
  • olive oil 5 tbsp olive oil
  • orange 1 orange, peeled, segmented and juices kept
  • sourdough loaf 3 slices of soda bread or toasted sourdough, to serve
  • sugar 1 tsp sugar
  • vinegar 2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
Add to Shoping List
Order Ingredients Now

How to make it

  1. Make the dressing by whiskingtogether the vinegar, mustard and sugarin a small bowl. Slowly add the oil to themixture, whisking until it has all beenincorporated, then set aside.
  2. Put the crab in a bowl with a littleof the reserved orange juice and tosstogether before adding the herbs,mayonnaise and some seasoning,then gently mixing.Toss the orange and grapefruitsegments with the salad leaves and pilea little onto 2 plates.
  3. Add a slice or 2 ofbread and the crab mix, then drizzle theleaves with some salad dressing.