Mark Sargeant's Harissa Crab & Waldorf Salad
This year, Ascot is proud to welcome acclaimed chef, Mark Sargeant of ground-breaking Folkestone eaterie, Rocksalt, who has created a series of signature dishes to celebrate great British food at Royal Ascot.
Makes 17 portions
Ingredients
For the Waldorf Salad
- 4 Green Apples
- 1 head of Celery
- ½ head of Celeriac
- 17 Walnuts
- 200ml of Mayonnaise
For the Harissa Crab
- 15 Crabs, dressed
- 1 tbsp Harissa
- 100ml Mayonnaise
- 1 bunch Coriander
Procedure
For the Waldorf Salad
- Cut the apples, celery and celeriac into matchsticks.
- Place in bowl and mix with mayonnaise.
For the Harissa Crab
- Separate the brown and white crab meat.
- Pick through the white meat 3 times over ice.
- Put the brown meat into a robot coupe with the Harissa and blitz until smooth.
- Add the mayonnaise and the chopped coriander.
- Place the white and brown crab mixes into a bowl, mix together and serve in their shells accompanied by the Waldorf Salad.