Salad Of Crab, Apple Jelly, White Radicchio & Nasturtiums. Est’s Peter Doyle shares a beautiful summery recipe for salad of crab, hazelnuts and apple jelly.
1x 3g gelatine leaf
160ml apple juice, warmed
500g crabmeat, picked
1 cauliflower, florets steamed until soft
10 large nasturtium leaves, sliced
20 toasted hazelnuts, sliced
1 bunch chives, finely sliced
40ml hazelnut oil
160ml olive oil
40ml lime juice
2 green apples
4 white radicchio leave
36 small nasturtium leaves
Make apple jelly by soaking gelatine in cold water for 10 minutes. Squeeze it out and dissolve it in apple juice. Pour into a shallow container and chill overnight.
Divide crabmeat into 60g portions. Keep cold. Blend cauliflower florets until smooth. Add a little cream and nasturtium leaves. When puree is smooth, remove to a shallow bowl, check seasoning. Chill until needed. Slice cauliflower stem thinly and blanch slices in boiling water for 10 seconds, then refresh in a bowl of ice water.
Peel and finely dice one lime, reserve any juice and juice other lime. Mix oils and lime and juice to make the dressing and set aside.
Dice apple finely just before serving.
Toss crab with chives, diced lime, apple, hazelnuts and enough of the dressing to moisten the crab. Add sea salt and freshly ground black pepper to taste. Tear radicchio leaves into pieces, spoon puree over a couple of them and arrange crab over the top. Top with apple jelly, more hazelnuts and diced apple, and thin slices of cauliflower stem.
Spoon over a little more dressing and finish with small nasturtium leaves.