Crab, mandarin and fennel salad
The mandarin most widely available now is the Imperial, which has smooth skin and sweet, juicy flesh. Another tasty variety early in the season is the Page, although it looks more like an orange than a mandarin.
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- 2 medium-sized fennel bulbs
- 3 to 4 tbsp of extra virgin olive oil
- 2 tbsp of red-wine vinegar
- salt and pepper
- 2 mandarins
- 320 grams of cooked crabmeat
Peel the tough outer layers of 2 medium-sized fennel bulbs, keeping some of the feathery green tops. Thinly slice the fennel hearts and toss them with 3 to 4 tbsp of extra virgin olive oil and 2 tbsp of red-wine vinegar. Season with salt and pepper and lay the fennel on one large or 4 smaller plates, keeping the remaining dressing.
Peel 2 mandarins and remove the hairy pith. Separate the segments, slice each in half lengthways and remove any seeds. Scatter the segments on top of the fennel. Pick through 320 grams of cooked crabmeat, making sure there is no shell among the meat. Scatter the crab neatly on the salad and drizzle the rest of the dressing on it.
Finish by chopping the fennel tops and add them as a final green flourish.