Crab & citrus salad with Chardonnay dressing

• white crabmeat↗140g g
• orange↗1

  peeled, segmented and juices kept

• each chopped chives1 tsp tsp

  and dill

• mayonnaise↗2 tsp tsp
• grapefruit↗1

  peeled and segmented

• good handful mixed baby salad leaves
• a few slices of soda bread

  or toasted sourdough, to serve

• Chardonnay vinegar↗2 tbsp tbsp

  (buy from Italian delis, or just use a regular white wine vinegar)

• 1 tsp Dijon mustard↗
• 1 tsp sugar↗
• 5 tbsp olive oil↗

Step-by-step instructions

1. 1

   Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.

2. 2

   Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.

3. 3

   Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.