Dungeness Crab and Fennel Salad with Creamy Lime Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (main course) servings
- 1/2 cup vegetable oil
- 1/2 teaspoon white pepper
- 1 large egg yolk
- 2 tablespoons fresh lime juice
- 2 tablespoons champagne vinegar
- equipment: an adjustable-blade slicer
- Carbohydrate 9 g(3%)
- Cholesterol 156 mg(52%)
- Fat 30 g(47%)
- Fiber 3 g(11%)
- Protein 23 g(46%)
- Saturated Fat 3 g(13%)
- Sodium 708 mg(30%)
- Calories 394
Preparation 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. 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. Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad. Cooks' note:The egg yolk in the dressing is not cooked, which may be of concern if salmonella is a problem in your area.
Preparation 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. 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. Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad. Cooks' note:The egg yolk in the dressing is not cooked, which may be of concern if salmonella is a problem in your area.
