Crab, radish & fennel

Crab, radish & fennel

By
From
Salads
Serves
2

Ingredients

Quantity Ingredient
120ml white wine vinegar
2 teaspoons caster sugar
salt
60g fennel bulbs, finely sliced
60ml chilli oil
2 tablespoons lemon juice
pepper
250g cooked or canned crab meat, crumbled
1 bunch watercress, sliced, large stalks removed
2 small radishes, cut into thin rounds
or 1 large radish, cut into thin rounds
edible marigold petals, for decoration

Method

  1. Mix the vinegar, sugar and a pinch of salt in a bowl, then add the fennel and leave to marinate for 30 minutes. Drain and remove the excess liquid. Mix the chilli oil, lemon juice and season with salt and pepper. Share out the crab meat onto separate plates and add a dash of chilli dressing on top. Add the watercress, radish and fennel, then toss. Pour the remaining dressing over and sprinkle a few flowers, if using, on top before serving
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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