Crab & fennel salad
A vibrant salad of raw fennel and torn bitter leaves, singing with mint, lemon and the subtle sweetness of crab. This recipe by Julius Roberts is the perfect starter before the richness of the main event. Be careful with your seasoning, balancing the crab, lemon and chilli so that each element works together in harmony.
Angela Hartnett serves this recipe for Nick Grimshaw and guest Elizabeth Day on episode 3, Season 5 of Dish, the Waitrose podcast. It’s paired with Le Mesnil Grand Cru Blanc de Blancs Brut NV. Nick also shakes up a dirty vodka martini.
Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Serves6
- CourseStarter
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- 2 fennel bulbs
- 140g pack red chicory
- 20g pack dill, fronds roughly chopped
- 25g pack mint, leaves roughly chopped
- 1 clove/s garlic, grated
- 2 unwaxed lemons, zest and juice of 1½, ½ in wedges
- ¼ tsp dried chilli, such as pul biber, plus extra to serve
- 7 tbsp olive oil, plus extra to serve
- 300g crabmeat (white, brown or a mixture)
Method
Thinly shave the fennel on a mandolin from root to tip (reserve the fronds). If you don’t have a mandolin, use a sharp knife. Next, tear the leaves off the chicory and put in a large mixing bowl with the shaved fennel, the dill and mint, reserving a small handful of herbs.
Put the garlic, lemon zest and juice, chilli, oil and a pinch of salt in a small bowl and use a balloon whisk to mix until smooth. Taste and season if needed.
Pour the dressing over the fennel and chicory, then gently fold through the crabmeat. Sprinkle with the rest of the herbs and reserved fennel fronds, then finish with a little extra chilli and a drizzle of olive oil. Serve with the lemon wedges.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,014kJ/ 245kcals |
|---|---|
Fat | 21g |
Saturated Fat | 3.1g |
Carbohydrates | 2.4g |
Sugars | 1.6g |
Fibre | 3.4g |
Protein | 11g |
Salt | 0.6g |