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salad
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crab, chili and pink grapefruit salad
© Andrew Burton

crab, chili and pink grapefruit salad
servings
4
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method


This is a fresh, fragrant, zingy little salad that delivers a good kick from the chilli. Make it just before you’re ready to eat so that it stays as fresh and delicious as possible.

Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the center parts on top.

Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.

Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.

ingredients


• 2 pink grapefruits
• 200g white crabmeat
• 2 fresh red chillies, deseeded and finely chopped
• a bunch of fresh basil, leaves picked and chopped, baby leaves reserved
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 4 handfuls of mixed fresh leaves, washed and spun dry

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