Crab and Fennel Salad with Orange and Dill

Type:

Gluten free

Categories:

Fish and Seafood, Salads

Serves:

2 servings

About the Recipe:

A classic salad from Italy. Discovered it in a tuscan restaurant when I was living in Milan. Best for summer, as the ingredients sing at this time. Horseradish just makes everything come together like a symphony.

Ingredients:

200g fresh white crab meat

2 bulbs of fennel

3 spring onions

2 large handfuls rocket

4 tbsp /1 bunch fresh picked dill

2 oranges, segmented and zested

Dressing:

40g brown crab meat

juice of one orange

2 tsp fresh grated horseradish

2 tbsp champagne vinegar

2 tbsp olive oil

2 cloves grated garlic

Method:

Shave the fennel very finely with a mandolin. finely chop the spring onion at a diagonal and pull apart. Put this in a large bowl with the rocket leaves and dill. Zest and segment your oranges, saving the juice for the dressing. Add to the bowl. Add your crabmeat, loosely mix and set aside.

Add all the dressing ingredients to a small bowl and whisk. Serve the dressing on the side.