Crab, pickled peach and radicchio salad with tarragon mustard dressing

Name: Crab, pickled peach and radicchio salad with tarragon mustard dressing recipe
Yield: 4
Ingredients: 1/2 cup (125ml) apple cider vinegar; 125g caster sugar; 4 (250g) peaches, stones removed, cut into thin wedges; 200g cooked spanner crab meat; 1 radicchio, shredded; 8 large mint leaves, cut in half; 1/2 cup (25g) panko breadcrumbs, toasted; 1 tbs tarragon Dijon mustard (we used Edmond Fallot brand, from specialty supermarkets); 1/4 cup (75g) Kewpie mayonnaise; 2 tsp red wine vinegar; 2 tbs extra virgin olive oil

Rate now

Jump to recipe

by delicious. team

delicious. team

Dec 14, 2021

Recipe by Phil Wood.

1/2 cup (125ml) apple cider vinegar
125g caster sugar
4 (250g) peaches, stones removed, cut into thin wedges
200g cooked spanner crab meat
1 radicchio, shredded
8 large mint leaves, cut in half
1/2 cup (25g) panko breadcrumbs, toasted

Tarragon mustard dressing

1 tbs tarragon Dijon mustard (we used Edmond Fallot brand, from specialty supermarkets)
1/4 cup (75g) Kewpie mayonnaise
2 tsp red wine vinegar
2 tbs extra virgin olive oil

Method

1.

To make the pickled peaches, place vinegar, sugar and 1 cup (250ml) water in a small saucepan over medium heat and bring to a boil. Boil, stirring occasionally, until sugar has dissolved. Remove from the heat and add the peach. Set aside to cool at room temperature.
2.

For the tarragon mustard dressing, place mustard, mayonnaise and vinegar in a small bowl and mix to combine. Gradually add the oil, stirring constantly, until emulsified. Season to taste and set aside.
3.

Place the crab, radicchio and dressing in a large bowl and gently mix until the salad is coated in dressing. Divide mixture among serving bowls. Top with pickled peaches and mint, and scatter with toasted panko crumbs, to serve.