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Gallery Fennel Crab Salad on Beefsteak Tomatoes Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 1/2 pounds beefsteak tomatoes (about 2), preferably orange or yellow 10 ounces baby fennel bulbs (about 3 or 4) 1 tablespoon freshly squeezed lemon juice 1/2 pound jumbo lump crabmeat 5 ounces purslane or watercress 2 tablespoons olive oil Coarse salt and freshly ground pepper
Gallery Fennel Crab Salad on Beefsteak Tomatoes
Recipe Summary Servings: 8
Gallery
Fennel Crab Salad on Beefsteak Tomatoes
Fennel Crab Salad on Beefsteak Tomatoes
Fennel Crab Salad on Beefsteak Tomatoes
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 1/2 pounds beefsteak tomatoes (about 2), preferably orange or yellow 10 ounces baby fennel bulbs (about 3 or 4) 1 tablespoon freshly squeezed lemon juice 1/2 pound jumbo lump crabmeat 5 ounces purslane or watercress 2 tablespoons olive oil Coarse salt and freshly ground pepper
Directions
Cut the tomatoes into 1/2-inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with lemon juice; set aside. Remove any shells from crabmeat, and set aside. Arrange the purslane on a serving dish, and top with tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.
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All Reviews for Fennel Crab Salad on Beefsteak Tomatoes
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All Reviews for Fennel Crab Salad on Beefsteak Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
