Save to your scrapbook
Crab, shaved Brussels sprout and pear salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp Greek yogurt or crème fraîche
2 lemons, zest of 1, 2 tbsp juice, rest cut into wedges
2 tsp wholegrain mustard
3 tbsp extra virgin olive oil
200g Seafood & Eat It Fifty Fifty Cornish crab
250g Brussels sprouts, outer leaves discarded, washed and very thinly sliced
1 red onion, very thinly sliced
1 pear, cored and thinly sliced
1 chilli, deseeded and thinly sliced
½ x 28g pack coriander, leaves only
30g blanched hazelnuts, toasted and chopped
1. In a bowl, mix together the yogurt or crème fraîche with the lemon zest and juice, mustard and olive oil; season. Squeeze any excess liquid out of the crab. In a large mixing bowl, toss the crab, Brussels sprouts, red onion and most of the pear, chilli and coriander with the dressing.
2. Arrange the salad on a plate, layering as you go with the remaining pear, chilli and coriander. Season, scatter over the hazelnuts and serve with the lemon wedges and some crusty bread, if liked, for a light main course or sharing starter.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.