Food

Simon Rimmer Crab And Pickled Fennel Salad Recipe

Simon Rimmer served up a delicious crab and pickled fennel salad on Sunday Brunch.

For ingredients are: 350g picked fresh white crabmeat and 2 heads fennel, cut into thin strips on mandolin.

For the pickle: 200ml white wine vinegar, 200ml water, 300g sugar, 1 tbs coriander seeds and 20g salt.

For the salad are: zest 1 orange, 1 tbsp dried cherries, 1 apple cut into half moon pieces, thin, 15g chopped dill, 15g chopped parsley, 25ml extra virgin olive oil, 25g flaked toasted almonds, Salt & Pepper.


See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.

 
Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>