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The subtle flavors and textures
of this fennel salad, with just a hint of heat, make a refreshing
lunchtime treat.
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Ingredients:
Dressing
3/4 C plain low fat yogurt
1/4 C fresh orange juice
3 T hot sweet mustard
1/2 t Asian sesame oil
1 Napa cabbage, cored and shredded
4 carrots, peeled and shredded
1 small radicchio, shredded
1 Andy Boy fennel, trimmed, cored and very thinly sliced
1/4 C snipped fresh dill
1 lb fresh lump crabmeat, picked over for shell
1/4 C capers, drained and rinsed
salt and freshly ground pepper
1/4 C toasted sesame seeds
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Directions:
| 1. |
In a small bowl, whisk all
dressing ingredients together. |
| 2. |
Pour I cup of boiling water over Andy Boy
fennel. Let sit for 3 minutes. Drain. |
| 3. |
In a large bowl, combine cabbage, carrots,
radicchio, fennel and half of the dill. Toss with 3/4 cup of
dressing. |
| 4. |
In a small bowl, combine crabmeat, capers
and remaining dill and remaining dressing. Add salt and pepper.
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| 5. |
Arrange cabbage on platter or individual
plates. Top with crab mixture and sprinkle with sesame seeds.
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Serves 6 |
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