Name: Crab and Fennel Salad
Cook time: 25 min
Total time: 25 min
Yield: Makes 2 (first course) servings
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); an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

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Crab and Fennel Salad

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.

Cooks' notes:

·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 notes

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