This Easy Summer Salad Will Cool You Down (+ Fill You Up!)

Refinery29

By Erin Donnelly, Refinery29

Takeout, again? Not to get all dramatic, but there's so, so much more to summer cuisine than franks and burgers. Summer is all about sourcing the freshest ingredients, taking advantage of the abundant fruits and veggies in season, and coming up with inventive dishes that are light, cool, bursting with flavor, and incredibly satisfying.

But, since you might need a little help in the kitchen to make that happen, we asked one of London's most successful chefs to share the ultimate summer recipe - and the results are pretty darn delicious. Now, where did we put our apron?

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Crab and Samphire Salad
Courtesy of James Ferguson, head chef at Beagle

"Crab is also at its very best at this time of year, as the temperature of the water right now is perfect for large, tasty, and plentiful crabs. The flavors themselves in this salad are zesty, light, and fragrant, which I think is exactly what you want when the weather is warm."

Ingredients:
1 medium cock crab
1.5 cup British marsh samphire
1 cucumber
1/4 cup arugula
Handful of chopped dill
Juice of 1 lemon
1/2 cup extra-virgin olive oil
1 clove garlic, finely chopped

Method:
Cook the crab in boiling salted water for 10 minutes; pick out the white and brown meat and keep separate. Peel and de-seed the cucumber and slice thinly. To make the dressing, combine the brown crab, lemon juice, and garlic in a bowl. Whisk in the olive oil in a steady stream to form an emulsion and season. Combine the crab, samphire, cucumber, arugula, and dill in a bowl and coat evenly with the dressing.

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