Crab Salad with Fennel and Orange Vinaigrette
Crab Salad with Fennel and Orange Vinaigrette: A refreshing mix of citrus and aniseed flavors, perfect for a light meal or special occasion. Serves 4.
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Cooking tools:
- Mandoline
- Microplane
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Fork
- Paper towel
Ingredients
- 2 bulbs of fennel, sliced very thinly on a mandolin and place into iced water
- 2 oranges, peeled and segmented
- Zest of 1 orange, microplaned
- 2 of each red and yellow chicory, cut into leaves, then roughly length ways
- 300g Dorset crab meat, picked over to remove the bones
- 1 tbsp chopped coriander
- 300ml fresh orange juice
- 30g sugar
- 100ml sunflower oil
- 100ml olive oil
- 30ml white wine vinegar
- 100ml water to add if too thick
- 1 level tbsp grain mustard
- 1 tsp honey
- 1 tbsp water
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