Lemon and ginger dressing

Serves: 6
Course: Main Course
Cooking Time: 0 hr 5 mins

Ingredients

  • 50ml olive oil
  • Big knob (40g) ginger, peeled
  • Juice of 1 lemon
  • 15g mint
  • salt and pepper

The dressing is made by whizzing the ingredients together in a food processor or blender until it’s smooth. Season it well before pouring it over the salad and tossing everything around.

Food cooked and styled by Domini Kemp and Gillian Fallon

It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley
It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley
Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer