Crab and Fennel Salad
An elegant salad featuring delicate jumbo lump crabmeat paired with shaved fennel, fresh herbs, and baby lettuces, dressed in a fennel seed and lemon vinaigrette. Perfect for a sophisticated appetizer or light meal.
Ingredients
- •½ teaspoon fennel seeds
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1½ tablespoons fresh lemon juice
- •2 tablespoons mild extra-virgin olive oil
- •1 bulb fennel bulb
- •¼ lb jumbo lump crabmeat
- •2 teaspoons fresh chives
- •1 cup baby lettuces
- •amaranth
- •lolla rossa
- •red basil
- •equipment
Cooking Instructions
- 1.
Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
5 min
- 2.
Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
10 min
- 3.
Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
3 min
- 4.
Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
5 min
- 5.
Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
5 min
- 6.
Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.
2 min
