Whip up the freshest of salads with deep, meaty charcuterie, delicate crab and crispy little gem leaves. A leisurely dish made for laid-back lunches.
1 small shallot, finely sliced
1 tbsp red wine vinegar
100g peas, podded
2 heads of little gem lettuce, leaves separated
½ fennel bulb, finely sliced
50g Cecinas Nieto cecina de León, thinly sliced
3 cm piece of Forest Pig salami, skin removed and thinly sliced
The meat from 1 whole crab or 1 dressed crab
4 sprigs of dill, chopped
For the dressing:
50ml extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp dill, finely chopped
1 tbsp basil, finely chopped
1 tsp pine nuts
1. Place the shallot and red wine vinegar in a small bowl with a pinch of salt, then set aside. Blanch the peas, then drain and set aside.
2. Put all the ingredients for the dressing into a food processor and whizz until smooth; add a tablespoon of water if it’s too thick. Season to taste.
3. Arrange the lettuce, fennel and peas on a large platter, followed by the slices of cecina and salami. Drain the shallot and scatter over the top, followed by the crab meat and dill.
4. Drizzle the dressing over the top.
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