DUNGENESS CRAB SALAD WITH SHAVED FENNEL

DUNGENESS CRAB SALAD WITH SHAVED FENNEL image

Yield Makes 4 servings

Number Of Ingredients 13

For Salad:
1 lb. cooked Dungeness crabmeat
1 Granny Smith apple cut into small cubes (1/4" thick)
Lemon Dijon Tarragon Mayonnaise (recipe follows)
4 loose cups chiffonade baby greens
1 fennel bulb shaved paper thin with a knife or mandoline
For Mayonnaise:
2 egg yolks
2 heaping tablespoons smooth Dijon mustard
2 tablespoons fresh lemon juice
2 cups olive oil
chopped fresh tarragon
salt and ground white pepper

Steps:

To prepare mayonnaise: place egg yolks, dijon mustard, and 1 TBSP fresh lemon juice in a stand mixer. Beat until combined and slowly add 1 cup of olive oil drop by drop until mayonnaise is thick and emulsified. Add 1 more TBSP of lemon juice and 1 more cup of oil slowly. Stir in chopped tarragon, salt, and white pepper to taste. To prepare salad: combine crabmeat, apples, and mayonnaise to taste in a large bowl. Cover four small serving plates each with 1 cup of chiffonade greens. Place a pastry ring or a tuna can with top and bottom cut out in the center of each plate and spoon salad mixture into ring. Gently press to form cake shape and remove ring. Top each salad with a small handful of shaved fennel and serve. Note: For a different presentation lose the pastry ring and chiffonade and just mound the salad mixture on a small bed of mixed green. Fennel fronds and lemon slices make attractive garnishes.