crab, pink grape­fruit and fen­nel salad

Sunday Tasmanian - Tassie Living - - TASTE -

150g cooked crab meat 150g bulb baby fen­nel, thinly sliced 1 pink grape­fruit, peeled and sliced baby ( mi­cro) basil leaves, to serve grape­fruit dress­ing 2 ta­ble­spoons pink grape­fruit juice 1 ta­ble­spoon white bal­samic vine­gar tea­spoon dried chilli flakes 1 ta­ble­spoon olive oil sea salt and cracked black pep­per

To make the grape­fruit dress­ing, place the grape­fruit juice, vine­gar, chilli, oil, salt and pep­per in a bowl and whisk to com­bine. Set aside. Place the crab in a bowl, sprin­kle with salt and pep­per and mix to com­bine. Add the fen­nel and pink grape­fruit, driz­zle with the dress­ing and toss to com­bine. Di­vide be­tween plates and top with baby basil leaves to serve. Serves 2.

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