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Crab & Cucumber salad

Published 27 May, 2007

With summer upon us (or just about), fresh tasty gluten free salads at lunchtime are just what the doctor ordered. And with our fresher-than-a-north-easterly seafood, this crab salad is absolutely exquisite.

Crunchy Crab & Cucumber salad

250g (8 oz) white crab meat
1 large head chicory or other bitter salad leaves
Around 350g cucumber, cut into ribbons with a peeler or mandolin
1 cantaloupe melon, quartered
Chives, chopped, to garnish
1 tbsp white wine vinegar
1 tbsp lemon juice
150ml (1/4 pint) olive oil
1 tbsp pickled ginger, finely sliced (this should be gluten free, but just make sure it's not in malt vinegar -it really shouldn't be!)
2.5 cm (1 inch) root ginger, peeled and grated

The fiddly bit here is getting the meat out of the crab claws, but kids can help here if you've got any handy. If not, borrow some from a friend. ;-)

Mix the oil, vinegar, lemon juice and seasoning, then add the pickled and grated ginger. Toss half the dressing with the crab meat.

Put a few chicory leaves on each plate with cucumber strip and a quarter melon then spoon over the crab mix and garnish with the chives.

Tasty, fresh, crunchy, sweet, bitter, gluten free loveliness. You can't say summerier than that!

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