Crab and artichoke salad
Healthy and full of flavour. Perfect for tapas or a cold table.
Ingredients
For the mussels and vinaigrette
- g Mussels
- Garlic cloves, roughly chopped
- Bay leaf
- Thyme sprigs
- ml White wine or water
- tbsp Mussel stock, reduced
- ml Sherry vinegar
- tsp Dijon mustard
- ml Olive oil
- Salt and pepper, to taste
For the baked artichokes
- Artichokes, medium
- Lemon
- Garlic cloves
- Olive oil
- ml White wine or water
- Salt
- Pepper
For the crispy kale
- Kale
- tbsp Olive oil
- Salt
For the topping
- g Hand-picked crabmeat
- tbsp Wholegrain mustard
- Toasted hazelnuts
Instructions
Mussels and vinaigrette
Steam the mussels until they open. Strain off the cooking liquid and set it aside. Pick the mussels out of their shells. Reduce the remaining liquid until only a couple of tablespoons are left, then leave to cool.
Whisk the mussel stock, sherry vinegar and Dijon mustard together. Then whisk in the oil gradually until you have a creamy consistency.
Season to taste with salt and pepper.
Baked artichokes
Heat the oven to 200°C/180°C fan/gas 6.
Trim the artichokes down to the heart and the stalk. Scrape out the hairy choke with a spoon and peel the stalk. Rub the prepared artichokes with lemon.
Toss the artichokes with olive oil, garlic, salt and pepper. Transfer to a dish and add the white wine. Cover with foil and bake for about 30 minutes. Take off the foil and bake for a further 10 minutes.
To speed things up, you can buy good-quality artichokes in a jar.
Crispy kale
Tear the washed kale into rough pieces.
Toss with the olive oil and spread out on a baking tray lined with baking paper. Scatter over the salt.
Bake for about 12-15 minutes at 170°C fan/gas 5. Turn once during cooking.
To assemble
Halve the artichokes and arrange them with the mussels and kale on a large platter or across several plates. Top with the crabmeat, vinaigrette, toasted hazelnuts and wholegrain mustard.
This recipe is enough for 4-6 servings. It works well served on one large platter.
For the mussels and vinaigrette
For the baked artichokes
For the crispy kale
For the topping
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