Crab and pink grapefruit salad
Heston Blumenthal At Home, p. 126
Ingredients
- 180g fresh pink grapefruit juice
- 1 tbsp fructose (fruit sugar)
- 1 tsp powdered gelatine
- ½ pink grapefruit
- 10g dijon mustard
- 20g white wine vinegar
- 60g groundnut or grapeseed oil
- 10 chives
- Salt and black pepper
- 300g white crab meat
- 130g mayonnaise (p.118)
- 20 chives
- 10 tarragon leaves
- Salt
- Drizzle of truffle oil
- ½ iceberg lettuce, finely shredded
- 1 avocado, peeled and diced
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