Photo: WILLIAM MEPPEM
- 1/3 cup extra virgin olive oil
- 2 lemons
- sea salt and freshly ground black pepper
- 1 baby cos lettuce, leaves separated and torn
- 16 cherry tomatoes, cut in half
- 2 cucumbers, peeled, cut in half, seeds removed and cut into 1cm half moons
- 2 jalapeño chillies, seeds removed and chopped
- 1 small red onion, finely chopped
- 2 tbsp finely chopped parsley
- 500g cooked spanner crab meat, picked over to remove any shell or cartilage
Place the olive oil, the juice of 2 lemons, the zest of 1 lemon, sea salt and black pepper to taste in a small bowl, and mix well.
In a separate bowl, place the cos lettuce and 1/3 of the dressing, season with pepper, toss gently and divide among 4 plates.
Place the remaining ingredients, except the crab, in the bowl and dress with 1/2 the remaining dressing. Place the salad on top of the leaves (try to keep it together, but don't fret if it slides off).
Place the crab and the last bit of dressing in the bowl and mix. Place a mound of crab on each salad. Finish with a good grind of pepper and a sprinkle of sea salt.
Hot tips: Any seafood can be substituted for the crab. Consider cubes of raw fish, marinated for 5 minutes in lime juice, or chunks of hot-smoked trout or eel. I also like this salad with pieces of roast chicken or duck instead of the crab.
For a wonderful crunch, add croutons. Fry torn stale bread in extra virgin olive oil until golden brown, then toss them through the salad.
Wine: Riesling. Try a crisp, fresh, lively riesling from the world-famous Clonakilla winery in the Canberra district. The wine shows notes of white flowers, citrus and ripe apple. It's a great match and a real bargain for less than $30.
- Main Ingredients - Lettuce, Shellfish