Fennel, Radish, Orange & Crabb Salad
 
Prep time
Total time
 
Author:
Recipe type: Entree, Salad
Cuisine: French
Serves: 6
Ingredients
  • 2 teaspoons white wine vinegar
  • 4 teaspoons freshly squeezed lemon juice (juice of one lemon)
  • ¾ teaspoon sea salt or kosher salt
  • 6 tablespoons mild tasting olive oil
  • 8 ounces lump crab meat (we used one whole Dungeness Crab, 1 large lobster tail, and 8 jumbo cooked shrimp)
  • 1 cup fresh flat leaf parsley leaves
  • freshly ground pepper
  • 1 fennel bulb, shaved or thinly sliced
  • 3 oranges (we used one Kara Kara Orange and two blood oranges) segmented*
  • 5 watermelon radishes, sliced
  • 1 radicchio, sliced or torn
  • 2 Belgium Endive chopped
  • 1 bunch of watercress, tops only
Instructions
  1. *To segment the oranges, cut the stem and opposite ends off the oranges. Place each orange, cut-side down, on a cutting board. With a sharp pairing or serrated knife, cut away the peel, using downward motions that match the curvature of the fruit. Slice out the segments of the oranges, leaving the membrane behind.
  2. Mix together the vinegar, lemon juice, and salt in a large bowl. Stir in the olive oil until well combined.
  3. Toss the crabmeat, lobster, shrimp, and parsley in the dressing and season with a few grinds of black pepper. Set aside.
  4. Add the fennel, radicchio, endive, watercress, watermelon radishes, and orange segments to seafood mixture and toss with your hands until combined.
  5. Place in bowl and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/valentines-day-cookbook-affair-14-days-of-cookbook-giveaways/