MacCallum House Inn's Dungeness Crab And Shaved Fennel Salad With Satsuma Tangerines Recipe

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Ready in: < 30 minutes
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 pound fresh picked Dungeness crab meat
8 Satsuma tangerines
1 small fennel bulb, with leaves if possible
1/2 cup extra virgin olive oil*
1 head Treviso radicchio
OR
2 heads Belgian endive
Sea salt and fresh ground black pepper to taste

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Directions:

Peel and break Satsumas into sections. Cut fennel bulb in half from top to bottom. Lay flat side down on cutting board and slice paper thin from top to bottom. Chop 2 Tbsps fennel leaves coarsely. Reserve 1/4 cup olive oil. Fold rest of ingredients gently, except Treviso.

Lay out leaves on plates; place salad on leaves. Drizzle remaining olive oil over salad and garnish with sprigs of fennel leaves.

This recipe from CDKitchen for MacCallum House Inn's Dungeness Crab And Shaved Fennel Salad With Satsuma Tangerines serves/makes 8

Recipe ID: 60916

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