CRAB, CELERIAC, CHILLI AND LEMON SALAD.
|Photo: Sophia Home|
Crab, Celeriac, Chilli and Lemon Salad.
Last week I posted about one of the delicious winter salads, of Chilli Squid, from food writer Alice Hart's cookery feature in this month's Homes & Gardens Magazine.
I am planning on testing out all of these gorgeous looking fresh salad recipes, as we are craving something lighter, fresher and interesting to awaken the taste buds. This week I made this delectable 'Crab, Celeriac, Chilli and Lemon Salad' which was gorgeous - I highly recommend it, if you like crab and celeriac - which I do!
2 tbsp flat-leaf parsley, finely chopped
1 red chilli, finely chopped
1 lemon, finely grated zest and juice
200g fresh white crab meat
1 small celeriac, peeled and shredded or coarsely grated (600g prepared weight)
3 tbsp creme fraiche
2 tbsp extra virgin olive oil
Sourdough bread slices to serve
1 garlic clove halved
Put the parsley, chilli, and lemon zest in a mixing bowl and combine well. Add the crab meat and gently turn through to mix in. Blanch the celeriac in boiling water for a minute then immediately drain in a colander. Gently combine with the lemon juice, creme fraiche and half of the olive oil, then toss gently with the parsley mixture. Season to taste with salt and pepper.
Heat a griddle pan until smoking hot and toast the sourdough slices on each side until they are browned. Rub both sides of each hot toast with the cut side of the garlic clove and brush with the remaining olive oil. Pile the crab and celeriac onto the sourdough toasts to serve, and drizzle with more olive oil if desired.
We loved this delicious recipe, and I shall definitely make it again. A twist I will add next time is Coriander instead of Parsley and maybe try lime instead of lemon for a change. Would also be fabulous with avocado as a dinner party starter, or used as a luxurious canape topping.
Wishing you all a very happy weekend!