Crab and Fennel Watercress Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olphen
Heat a frying pan over medium-high heat and dry-roast the pine nuts until golden brown, about 3 to 4 minutes. Set aside. Combine the orange juice, mayonnaise, a
Ingredients
- 1 orange, peeled, cut into segments
- Cayenne pepper, to taste
- 2¼ cup (80 g) watercress or arugula
- 1 fennel bulb, cleaned, thinly sliced, green fronds saved
- Salt and pepper, to taste
- One 6-ounce (170 g) tin of crabmeat, drained
- Zest of ½ lime
- 2 tablespoons mayonnaise
- ¼ cup (50 ml) orange juice
- 2 tablespoons pine nuts
More Like This
Crab Salad with Fennel, Asparagus & Courgette | Great British Food Awards
greatbritishfoodawards.com
Crab Salad with Fennel and Orange Vinaigrette - Tom Aikens
tomaikens.co.uk
Fennel, crab & orange salad | Seafood recipes | Jamie Oliver recipe
jamieoliver.com
Orange and fennel salad
nzwomansweeklyfood.co.nz
Crab Falafel with Labneh and Sea Vegetable Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olphen
app.ckbk.com
Fennel, watercress & pine nut salad - Good Food Middle East
bbcgoodfoodme.com
Watercress Salad | Recipe Cart | Recipe Cart
getrecipecart.com
Fennel Salad with Orange and Pine Nuts - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk