Crab and samphire salad
Here samphire and potatoes get a punchy, mustardy dressing, and crab is tossed with a little lemon juice and herbs to allow fresh flavours to shine.
- 150g samphire
- 400g baby potatoes
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 3 tbsp olive oil
- 100g white crabmeat
- ½ large lemon juiced
- 3 tbsp chopped soft herbs (such as dill, parsley or chives) plus extra to serve
- Cook the samphire in a pan of boiling water for 1 min, then scoop out into a bowl of iced water using a slotted spoon. Cool completely, then drain well.
- Cook the potatoes in the pan of boiling water for 8-10 mins until just tender. Drain and cool until just warm, then halve.
- Whisk together the vinegar and mustard in a bowl. Gradually whisk in the oil and season with black pepper. Toss the crabmeat with the lemon juice and herbs.
- To serve, arrange the potatoes and samphire on a platter, and drizzle over the dressing. Top with the crabmeat and scatter over a few extra herbs, if you like.
- 1 tbsp red wine vinegar - 3 tbsp chopped soft herbs (such as dill, parsley or chives)plus extra to serve
- step 1Cook the samphire in a pan of boiling water for 1 min, then scoop out into a bowl of iced water using a slotted spoon. Cool completely, then drain well.
- step 2Cook the potatoes in the pan of boiling water for 8-10 mins until just tender. Drain and cool until just warm, then halve.
- step 3Whisk together the vinegar and mustard in a bowl. Gradually whisk in the oil and season with black pepper.
Toss the crabmeat with the lemon juice and herbs. - step 4To serve, arrange the potatoes and samphire on a platter, and drizzle over the dressing.
Top with the crabmeat and scatter over a few extra herbs, if you like.