Serves2 (first course)
- Active Time:25 min
- Start to Finish:25 min
February 2007
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 simple, coyly romantic salad.
-
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)
-
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.
-
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.
-
Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
-
Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
-
Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
-
Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.
Cooks' note: Fennel can be tossed with vinaigrette 2 hours ahead and chilled, covered. Pour off any excess liquid just before tossing with lettuces. Crab mixture can be made 2 hours ahead and chilled, covered.
