Cavaru a Issalata kin Inucru e Buttariga

By LeeBoruchow

Fennel and Crab Salad with Bottarga. This is a nice introduction to bottarga for people who might be afraid of it.

Ingredients

• 1 large fennel
• 1/2 cup extra virgin olive oil
• 1 lemon, juiced and zested
• 1/2 lb fresh crab meat
• 2 roma tomatoes, diced
• 4 green onions, sliced (white and light-green only)
• 1 orange, segmented and zested
• 1-2 tbsp bottarga
• freshly ground black pepper

Preparation

Step 1

Cut fennel in half, lengthwise. Slice on mandolin. Roughly chop the fronds.

Mix half of the oil, half of the lemon juice, and pepper to taste. Pour mixture over sliced fennel and toss to coat.

Place crab in a bowl with tomatoes, green onion, fronds, lemon and orange zest, and grated botarga. Toss.

Plate fennel and top with crab mixture and then orange segments. Drizzle with remaining oil and lemon juice.