CRAB & ASPARAGUS SALAD WITH REAL SALAD CREAM

Crab & asparagus salad with real salad cream image

This sweet, tangy salad will go well with with some thinly sliced dense brown bread

Provided by Mary Cadogan

Time 25m

Number Of Ingredients 10

Ingredients

10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
100g broad beans , podded
handful watercress
100g crabmeat (I used a mixture of white and brown)
1 large egg
2 tsp Dijon mustard
1½ tsp golden caster sugar
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
3 tbsp double cream

Steps:

Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.

Nutrition Facts : Calories 353 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium