Ingredients
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons mild extra-virgin olive oil
- 1 small fennel bulb (sometimes labeled “anise”; 6 to 8 oz), stalks cut off and discarded
- 1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
- 2 teaspoons chopped fresh chives
- 1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)
Description
The Crunch And Hint Of Licorice From A Fennel Bulb And Fennel Seeds Have The Magical Effect Of Making Crab Taste More Intensely Like Itself In This Salad.
Gourmet Magazine
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