Crab Salad, Fennel Recipe
Theo Randall creates brilliant dishes which sample the best of Italian cuisine. This crab salad with fennel and shaved bottarga is as fresh as it is delicious
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Ingredients
- 1000g of cooked crab
- 2 bulbs of fennel, chopped
- 1 radicchio
- 2 handfuls of dandelion leaves
- 2 handfuls of rocket
- 25g of bottarga, grated
- 1 lemon, juiced
- 4 tbsp of olive oil
- salt
- pepper
- 1 dash of olive oil
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