Food & Drink

James St Recipes: Niall McKenna's baby gem crab salad and asparagus with capers

Niall McKenna's asparagus with capers
Niall McKenna's asparagus with capers Niall McKenna's asparagus with capers
By Niall McKenna

THIS week's recipes are asparagus stems with a caper vinaigrette and a baby gem crab salad. With springtime upon us there is no better time to take advantage of seasonal vegetables, whipping them into something delicious.

Simple and quick, up first are asparagus spears with a caper vinaigrette. Served with either sourdough or ciabatta bread with a generous amount of parmesan, this meal makes for a perfectly tangy starter or lunchtime meal.

Next is a baby gem crab salad. Crunchy and sweet, this crab needs very little preparation time, ideal for a zesty spin on a classic spring salad.

For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.

ASPARAGUS WITH CAPER VINAIGRETTE

(Serves 2)

250g asparagus

1 tablespoon balsamic vinegar

1 tablespoon capers

Butter

Parmesan

Method

Trim each sprig of asparagus at the ends.

Steam for up to 3 minutes in already boiling water until tender.

Once cooked through, toss with a knob of butter, vinegar, capers and season with sea salt and pepper.

Either serve this on toasted sourdough or toasted ciabatta with a generous helping of freshly grated parmesan.

Niall McKenna's baby gem crab salad
Niall McKenna's baby gem crab salad Niall McKenna's baby gem crab salad

BABY GEM CRAB SALAD

(Serves 4)

3 baby gem lettuce bunches, washed

1 shallot, thinly sliced

5g capers (in brine, not salt)

1 lemon juiced and zested

1 chilli, finely chopped (You can increase the heat of this dish by increasing the amount of chilli you use)

50g mayonnaise

10g crème fraiche

100g white crab meat

10g chive, chopped

10g flat leaf parsley, chopped

Extra virgin olive oil

Salt and pepper

Method

Wash baby gem and wrap in clean towel and place in fridge.

Using crab meat as fresh as possible (as it makes a massive difference to taste), place in a bowl, add mayonnaise, crème fraiche, chives, chilli and parsley, half the lemon juice and all the zest.

Mix thoroughly and season accordingly.

To make a dressing for the baby gem, use the remaining lemon juice, 4 tablespoons of olive oil and salt and pepper, pour over leaves and mix until evenly coated.

To serve, place on dish and sprinkle with shallots, capers and crab mix.