Fennel, orange and crab salad recipe

Details

• Cuisine: English
• Recipe Type: Salad
• Difficulty: Easy
• Preparation Time: 25 mins
• Cooking Time: 0 mins
• Serves: 4

Step-by-step

1. Halve and quarter the fennel. Trim the tops (reserving the feathery fronds for the salad) and cut out the core from each quarter. Cut into very thin slices using a mandolin or a sharp knife. Place the sliced fennel into a bowl, stir in the olive oil and a good squeeze of lemon then set aside until ready to assemble the salad.
2. For the dressing, finely chop the watercress then add the olive oil, vinegar, sugar and seasoning to taste. The easiest way to do this is in the small bowl of a food processor.
3. Cut a slice off the top and bottom of each orange then, using a very sharp knife, cut the peel off in thick strips, making sure all the pith is removed as well. Slice the oranges into thin rounds discarding any pips.
4. Thinly slice the radishes discarding the top and bottom tips so that you are only using perfect pink-rimmed rounds.
5. Assemble the salad by placing a small heap of fennel onto each plate, interspersed with slices of orange and radish. Top with the crab meat and garnish with fennel fronds. Spoon the watercress dressing around the salad.