Crab, Blood Orange & Fennel Salad
Serves. 2
INGREDIENTS:
half fennel bulb, halved & very thinly sliced
1 tablespoon of extra virgin olive oil
1 small blood oranges
50g hazelnuts, roasted & chopped
200g white crab meat, cooked
1 dessert spoon crème fraiche
1 tablespoon fresh dill, finely chopped
METHOD:
Place the thinly sliced fennel in a bowl and pour over the olive oil. Add the cooked crab, fresh dill and crème fraiche. Season with sea salt and freshly ground black pepper and toss together.
Thinly slice the whole blood oranges. I leave the skin on when I’m slicing them as you get a much cleaner cut and then using a sharp knife I cut of the skin once sliced.
Divide the crab salad between two plates and arrange the sliced blood oranges on top of the salad, followed by a sprinkle of the chopped and roasted hazelnuts.
