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Fennel-and-Endive Slaw with Crab

Fennel-and-Endive Slaw with Crab
You can never have too many side dish recipes, so give Fennel-and-Endive Slaw with Crab a try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 155 calories, 12g of protein, and 7g of fat. If you have belgian endives, salt and pepper, grapeseed oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 40 seconds.
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Fennel SeedsFennel Seeds
ToastToast
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Frying PanFrying Pan
2
Transfer the seeds to a mortar to cool, then pound to a coarse powder. In a small bowl, cover the ground fennel with 2 tablespoons of the grapeseed oil and let stand until flavorful, at least 30 minutes. Strain the fennel oil.
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Cooking OilCooking Oil
Ground FennelGround Fennel
FennelFennel
SeedsSeeds
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Mortar And PestleMortar And Pestle
BowlBowl
3
Thinly slice the fennel on a mandoline.
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FennelFennel
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MandolineMandoline
4
Spread the fennel in a large, wide baking dish in an even layer.
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FennelFennel
SpreadSpread
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Baking PanBaking Pan
5
Pour the grapefruit, orange and lime juices plus 1/4 cup of the lemon juice over the fennel and refrigerate for 1 1/2 hours.
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Lemon JuiceLemon Juice
GrapefruitGrapefruit
FennelFennel
OrangeOrange
LimeLime
6
Drain the citrus juices into a medium saucepan and boil over high heat until reduced to 1/2 cup, about 20 minutes.
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7
Pour the juice into a bowl set in ice water and chill thoroughly.
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8
Transfer the juice to a blender and, with the machine on, slowly add the olive oil and the remaining 1 tablespoon of grapeseed oil until emulsified.
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Grape Seed OilGrape Seed Oil
Olive OilOlive Oil
JuiceJuice
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BlenderBlender
9
Pour the dressing into a bowl, add the remaining 1 teaspoon of lemon juice and season with salt and pepper.
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Lemon JuiceLemon Juice
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10
In a very large bowl, toss the fennel with the endives.
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FennelFennel
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11
Add the crab and dressing and toss lightly. Season with salt and pepper and arrange the salad in a large serving bowl or on a platter.
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Salt And PepperSalt And Pepper
CrabCrab
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12
Drizzle the fennel oil all over the slaw, garnish with the parsley leaves and serve.
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ParsleyParsley
FennelFennel
Cooking OilCooking Oil
DifficultyExpert
Ready In45 m.
Servings12
Health Score38
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesSide Dish
Occasions4th Of JulySummer
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