Waitrose and Partners
Crab & fennel salad

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. 

4.5 out of 5 stars(3) Rate this recipe
Gluten freeHealthySource of protein
  • 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

  1. 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.

  2. 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.

  3. 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

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (4.5/5)

4.5 out of 5 stars3 ratings

5 Stars

2

4 Stars

1

3 Stars

0

2 Stars

0

1 Stars

0