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.
·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.
Recipe information
Total Time
25 min
Yield
Makes 2 (first course) servings
Ingredients
Special Equipment
Preparation
Step 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.
Step 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.
Step 3
Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
Step 4
Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
Step 5
Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
Step 6
Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.
