Name: Crab salad with blood orange, fennel, bitter leaves and verjus
Total time: 30 min
Ingredients: 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; 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

Crab salad with blood orange, fennel, bitter leaves and verjus

by Skye Gyngell

Ingredients

Fish & Shellfish

240g of white crab meat, freshly picked

Fruit & Vegetables

2 blood oranges
1 fennel bulb, tough outer leaves removed
1 unwaxed lemon
lemon juice, to taste

Salad & Fresh Herbs

1 bunch of chervil, small, leaves picked
1 handful of mixed bitter leaves

Oils & Vinegars

extra virgin olive oil

Store Cupboard

salt
1 1/2 tbsp of Dijon mustard
1/2 tbsp of runny honey, light and floral
salt

Cooking Sauces

3 tbsp of verjuice

Dairy

150ml of crème fraîche