ENDIVE SALAD WITH SHAVED FENNEL, PERSIMMONS AND DUNGENESS CRAB

Courtesy Tom McNary, chef, Soif in Santa Cruz

2½ tablespoons shallots, chopped
2 tablespoons tarragon, chopped
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar or apple cider vinegar
2 tablespoons crème fraîche
½ cup pure olive oil (not extra virgin olive oil)
1 head (about 3 ounces) frisée
1 head (about 3 ounces) radicchio
1 bulb (about 4 ounces) fennel, shaved
½ pound Dungeness crabmeat, picked
2 Fuyu persimmons (about 6 ounces), peeled and cut into wedges

Combine chopped shallots, tarragon, lemon juice, vinegar, crème fraîche and olive oil and whisk lightly. If dressing separates, don’t worry—just mix again right before dressing salad.

Mix fennel, frisée, persimmons and radicchio in a bowl. Lightly dress with ¾ of the dressing. Divide into four plates and mound crab on top of salad. Drizzle remaining dressing over crab.

Garnish with additional tarragon sprigs, thinly sliced scallions or pomegranate seeds. Serves 4.

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