Lemon and ginger dressing

It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley

It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley

Sat, Oct 10, 2015, 00:00

   
  • Serves: 6
  • Cooking Time: 5 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • 50ml olive oil
  • Big knob (40g) ginger, peeled
  • Juice of 1 lemon
  • 15g mint
  • salt and pepper

Method

The dressing is made by whizzing the ingredients together in a food processor or blender until it’s smooth. Season it well before pouring it over the salad and tossing everything around.

Food cooked and styled by Domini Kemp and Gillian Fallon