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Serves : 12
© Quentin Bacon

How to Make It

Step 1    

In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 40 seconds. Transfer the seeds to a mortar to cool, then pound to a coarse powder. In a small bowl, cover the ground fennel with 2 tablespoons of the grapeseed oil and let stand until flavorful, at least 30 minutes. Strain the fennel oil.

Step 2    

Thinly slice the fennel on a mandoline. Spread the fennel in a large, wide baking dish in an even layer. Pour the grapefruit, orange and lime juices plus 1/4 cup of the lemon juice over the fennel and refrigerate for 1 1/2 hours.

Step 3    

Drain the citrus juices into a medium saucepan and boil over high heat until reduced to 1/2 cup, about 20 minutes. Pour the juice into a bowl set in ice water and chill thoroughly. Transfer the juice to a blender and, with the machine on, slowly add the olive oil and the remaining 1 tablespoon of grapeseed oil until emulsified. Pour the dressing into a bowl, add the remaining 1 teaspoon of lemon juice and season with salt and pepper.

Step 4    

In a very large bowl, toss the fennel with the endives. Add the crab and dressing and toss lightly. Season with salt and pepper and arrange the salad in a large serving bowl or on a platter. Drizzle the fennel oil all over the slaw, garnish with the parsley leaves and serve.

Make Ahead

The fennel oil can be refrigerated for up to 2 days.

Notes

You can use lump crab meat, sweet claw meat from Maine crabs or king crab meat, which is the most expensive but also the most delicious.

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