Crab salad with blood orange, fennel, bitter leaves and verjus
Crab meat and blood oranges work in perfect harmony in this salad recipe from Skye Gyngell. The sweet flavours are offset by the bitter leaves and fennel, and everything is brought together by a creamy verjus dressing.
Ingredients
Metric
Imperial
Crab salad
- 240g of white crab meat, freshly picked
- 2 blood oranges
- 1 bunch of chervil, small, leaves picked
- 1 fennel bulb, tough outer leaves removed
- 1 handful of mixed bitter leaves
- 1 unwaxed lemon
- extra virgin olive oil
- salt
Dressing
- 1 1/2 tbsp of Dijon mustard
- 3 tbsp of verjuice
- 1/2 tbsp of runny honey, light and floral
- 150ml of crème fraîche
- lemon juice, to taste
- salt
Method
- 1 1/2 tbsp of Dijon mustard
- 3 tbsp of verjuice
- 1/2 tbsp of runny honey, light and floral
- 150ml of crème fraîche
- lemon juice, to taste
- salt
- 1 fennel bulb, tough outer leaves removed
- 1 handful of mixed bitter leaves
- salt
- extra virgin olive oil
- 240g of white crab meat, freshly picked
- 1 bunch of chervil, small, leaves picked
One of hospitality's best-loved personalities, an acclaimed restaurateur and a pioneering chef, Skye Gyngell was a true champion of the hospitality industry. In the serene surroundings of her London restaurant Spring, Skye Gyngell followed an ethos of simple sustainability, working closely with biodynamic farms like Fern Verrow to bring the UK’s best produce to London. With an emphasis on simple, zero-waste cookery, her dishes allowed the ingredients to speak for themselves.
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