Crab and Fennel Salad: 2000s Recipes + Menus : gourmet.com

Name: Crab and Fennel Salad: 2000s Recipes + Menus : gourmet.com
Ingredients: 1/2 teaspoon fennel seeds; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 tablespoons fresh lemon juice; 2 tablespoons mild extra-virgin olive oil; 1 small fennel bulb (sometimes labeled “anise”; 6 to 8 oz), stalks cut off and discarded; 1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over; 2 teaspoons chopped fresh chives; 1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)

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The crunch and hint of licorice from a fennel bulb and fennel seeds have the magical effect of making crab taste more intensely like itself in this salad.

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Ingredients

1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
2 tablespoons mild extra-virgin olive oil
1 small fennel bulb (sometimes labeled “anise”; 6 to 8 oz), stalks cut off and discarded
1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
2 teaspoons chopped fresh chives
1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)