It is officially salad weather. It’s above 21 degrees, the sun is shining on the daily and good things are in season. This salad on a taco is lunch on the fly and combines crunch and freshness (radish and fennel) a peppery hit from the rocket, earthy nuttiness from the asparagus and a sweet taste of the sea from the crab. Slice the fennel and the radish finely so that they don’t overpower the delicate flavour of the crab meat. I pulled the salad together with a light olive oil dressing, heavy on the lemon. A light crème fraiche with mustard and lemon would work too.
50g crab meat
A handful of rocket
½ - 1 small fennel
For the dressing
3 tbsp olive oil
1 tbsp lemon juice, freshly squeezed
½ clove garlic, minced
Salt and pepper
4 small soft tacos
Finely slice the radishes and asparagus. Finely slice the fennel and cut into matchstick lengths. Place in a bowl with a handful of rocket.
Place the ingredients for the dressing and mix. Add more lemon if needed. Add a tablespoonful to the salad and mix. Add more spoonfuls until the salad is coated lightly – you don’t want to make the salad become soggy and overpowered with the dressing. Season to taste.
Place a taco on a flame on the hob and turn when the edge begins to colour. Do this with each taco and place on a plate.
Spoon a portion of the salad onto each taco and top with crab meat. You can add a little final drizzle of olive oil to finish.