A crunchy and satisfying salad that is quick and great for a quick lunch. I invented this dish when I first arrived in London, as there was so much delicious crab everywhere. I had just arrived from Italy and had fallen mad for fennel there. So I sort of threw the two together and spiced it up with some very english horseradish. The honey mustard balances out the fire in the horseradish and goes well with the sweetness of the crab. Fennel tops are abundant in Italy, as they sell their fennel bulbs whole, where in London they cut them all off. So I tried dill as a replacement and it really works perfectly. The orange is the perfect balance between the crab and fennel, and is the traditional pairing for fennel in Tuscany.
Serves 1 as a main, or 2 as a side.
- 1 fennel bulb / half if large
- 2 oranges and zest of one
- 1 small red onion sliced very thin
- 7/8 halved cherry tomatoes
- 2 handfuls of arugula
- 1 cup of shredded white crab meat
- 3 tbsps of chopped dill (if you have a lot of fennel fronds at top, use these instead)
- I large tbsp of honey mustard
- 1 teaspoon of horseradish cream
- I teaspoon balsamic vinegar
- Salt and pepper to taste
Slice your fennel very thinly on a mandolin, as well as your red onion. Place in a large bowl and mix with the arugula and cherry tomatoes. Top with your crab meat and chopped dill. Toss. Take the segments out of one orange, leaving out the white bits as that is bitter, and place into salad. You can carve it the way you would a grapefruit. Set aside.
In a small bowl mix together the remaining ingredients with the juice of one orange and its zest and mix until well blended. Pour over salad and mix to coat.