Crab and Pink Grapefruit Salad by Leiths School of Food and Wine
We are delighted to share this wonderful zingy salad with you by Leiths School of Food and Wine. It’s perfect for these early spring evenings when you want something nutritious and light for dinner. You could also substitute the crab for prawns or lobster.
- Large Bowl
- Frying pan (optional)
- 2 pink grapefruit
- 2 small cucumbers
- 2 red Asian shallots
- 400g white crab meat
- 1–2 mild red chillies
- 2 handfuls of baby watercress or rocket
- 6 tbsp Asian fried shallots (see note)
For the dressing
- 2–3 limes
- 40–50g palm sugar
- 3 tbsp nam pla (fish sauce)
- Peel and segment the grapefruit and place in a large bowl. Peel the cucumbers, halve lengthways, deseed and finely dice. Halve, peel and finely slice the shallots and add them with the cucumber to the grapefruit, then add the crab meat. Halve, deseed and finely slice the chillies and add to the bowl, then add the watercress or rocket.
- To make the dressing, juice the limes. Mix the palm sugar, nam pla and 2–3 tbsp lime juice in a small bowl and set aside for the palm sugar to dissolve. Taste and adjust the balance of sweet, salty and sharp; no flavour should dominate. Adjust the balance if necessary.
- Pour the dressing over the ingredients in the bowl and toss gently to coat evenly.
- Divide the salad between 4 plates or bowls and sprinkle over some fried shallots.
Note Asian fried shallots are available in jars from Asian food stores; alternatively, you can fry your own sliced shallots until golden and crisp.