Fennel Crab Salad on Beefsteak Tomatoes
Recipe information
Yield
serves 6 to 8
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
Preparation
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 the lemon juice; set aside. Remove any shells from the crabmeat, and set aside. Arrange the purslane on a serving dish, and top with the tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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