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8 appetizers
1# fresh picked Dungeness crab meat
8 Satsuma tangerines
1 small fennel bulb, with leaves if possible
1/2 cup extra virgin olive oil*
1 head Treviso radicchio or 2 heads Belgian endive
Sea salt and fresh ground black pepper to taste
Peel and break Satsumas into sections. Cut fennel bulb in half from top to
bottom. Lay flat side down on cutting board and slice paper thin from top
to bottom. Chop 2 Tbsps fennel leaves coarsely. Reserve 1/4 cup olive oil.
Fold rest of ingredients gently, except Treviso.
Lay out leaves on eight plates; place salad on leaves. Drizzle remaining
olive oil over salad and garnish with sprigs of fennel leaves.
*We recommend McEvoy Estate Bottled Extra Virgin Olive Oil.
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