2 slices of sourdough bread
100g fresh white crab meat
2 tsp mayonnaise
2 tsp chives, finely chopped
baby salad leaves
1 red grapefruit
For the dressing
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp sugar
4 tbsp olive oil
Lightly brush 2 slices of sourdough bread with olive oil and toast on a hot griddle pan.
Mix the crabmeat with 2 tsps of mayonnaise and 2 tsps of finely chopped chives. Gently mix together and season to taste.
Make a dressing by whisking together 2 tbsps. of white wine with 1 tsp of Dijon mustard, 1 tsp of sugar and 4 tbsps of olive oil.
For the salad, carefully peel and segment a red grapefruit. On each plate place a handful of baby salad leaves and scatter over the segments of grapefruit.
Place a slice of the toasted sourdough on each plate and top with the crab mixture.
Drizzle each plate with the dressing and serve immediately.
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