Serves 4
1 fennel bulb, sliced very thinly (we use a mandolin!)
1 blood orange, segmented
2 watermelon radish, julienned
3 oz. pea shoots
8 oz. crabmeat
4 mint sprigs, leaves plucked and chopped
White Balsamic Vinaigrette, recipe follows
1/2 cup drained greek yogurt
1 tablespoon harissa paste
White Balsamic Vinaigrette
1/4 cup white balsamic vinegar
1/2 teaspoon honey
1 teaspoon fresh thyme, plucked
1 teaspoon stone ground mustard
salt to taste
1/2 cup olive oil
Salad Directions
1
In a medium bowl combine, fennel, blood orange segments, watermelon radish, peas hoots, crab meat, and mint. Gently toss with vinaigrette. In a small bowl combine yogurt and harissa paste. Stir to combine. To serve place a dollop of harissa yogurt on center of plate, top with crab salad mixture.
White Balsamic Vinaigrette Directions
2
In a small jar combine all ingredients and stir or shake well to combine.
Ingredients
Serves 4
1 fennel bulb, sliced very thinly (we use a mandolin!)
1 blood orange, segmented
2 watermelon radish, julienned
3 oz. pea shoots
8 oz. crabmeat
4 mint sprigs, leaves plucked and chopped
White Balsamic Vinaigrette, recipe follows
1/2 cup drained greek yogurt
1 tablespoon harissa paste
White Balsamic Vinaigrette
1/4 cup white balsamic vinegar
1/2 teaspoon honey
1 teaspoon fresh thyme, plucked
1 teaspoon stone ground mustard
salt to taste
1/2 cup olive oil
Directions
Salad Directions
1
In a medium bowl combine, fennel, blood orange segments, watermelon radish, peas hoots, crab meat, and mint. Gently toss with vinaigrette. In a small bowl combine yogurt and harissa paste. Stir to combine. To serve place a dollop of harissa yogurt on center of plate, top with crab salad mixture.
White Balsamic Vinaigrette Directions
2
In a small jar combine all ingredients and stir or shake well to combine.