Dungeness Crab and Fennel Salad with Creamy Lime Dressing |
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Prep Time: 20 Minutes Cook Time: 115 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Just saying the words Dungeness crab creates a sense of place. Its juiciness and depth of flavor is the secret to this salad because it strikes a perfect balance with the sweet-tart dressing. Don't substitute Atlantic blue crab here; its delicacy won't work to the salad's advantage. Ingredients:
2 fennel bupounds (anise), stalks discarded |
1 pound fresh dungeness crabmeat, picked over |
1/2 pound baby spinach leaves |
2 tablespoons champagne vinegar |
2 tablespoons fresh lime juice |
1 large egg yolk |
1/2 tablespoon mild honey |
1/2 teaspoon white pepper |
1/2 tablespoon grated lime zest |
1/2 cup vegetable oil |
1/2 teaspoon sesame oil (not asian; optional) |
Directions:
1. Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
2. Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
3. Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.
4. Cooks' note: The egg yolk in the dressing is not cooked, which may be of concern if salmonella is a problem in your area.
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