serves 4
ingredients
2 tablespoons white wine
vinegar
150ml/5 fl oz olive oil
salt and ground black pepper
2 tablespoons pickled ginger,
chopped
2.5cm/1in piece of fresh root
ginger, peeled and grated
225g/8oz fresh cooked white
crabmeat, flaked
1 large head chicory, trimmed
and leaves separated
1⁄2 cucumber, seeded and pared
into ribbons
1 charentais melon, peeled,
seeded and cut into quarters
• Whisk together the vinegar and oil,
and season with salt and pepper.
In a bowl, toss the crabmeat in half
the dressing. Add the pickled
ginger and root ginger.
• Arrange a few chicory leaves,
cucumber ribbons and a melon
quarter on each of four serving
plates. Spoon the crabmeat and
remaining dressing over the top,
and serve.
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