Want to try something a little different than your average garden variety salad? The sweet anise flavor of roasted fennel paired with bitter and slightly smoky grilled radicchio, peppery arugula, beautifully sweet blood oranges and of course our delicious crabmeat make this Italian inspired salad creation sing.
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
- Serves: 4
- Category: Appetizer, Brunch, Dinner, Fall, Holiday, Jack's Catch And Pacific Cove, Keto Friendly, Lunch, Salad, Side Dish, Vegetables, Winter
Ingredients
- 2 TBS EVOO
- 1 Small Head Radicchio, quartered
- 1 Small Bulb Fennel, cut into eighths
- S&P to taste
- 2 cups Arugula or watercress
- 2 Blood oranges, zested, cut into Supremes and juiced
- ¼ C EVOO
- 2 TBS OJ (from orange Supremes)
- 1 TBS Honey
- 2 teaspoons Dijon mustard
- 1 TBS Lemon juice
- 1 teaspoon Lemon juice
- 1 teaspoon orange zest
- 8 ounces crabmeat
- 1 TBS Basil
Instructions
- Preheat oven to 425°. Place the fennel and radicchio on a parchment lined baking sheet. Brush with 1 TBS of EVOO and season with S&P. Roast for 20 minutes, turning once, until soft and darkened in color, cool. Heat a grill pan over high heat. Brush the radicchio with 1 TBS EVOO, season with S&P and grill until lightly colored and softened, turning once. In a large bowl add the OJ, lemon juice, zest, honey and mustard and whisk to combine, slowly add the EVOO whisking to combine, season to taste, reserve on the side. Add the arugula to the bowl and toss with some of the vinaigrette to lightly coat, season with S&P. Plate the salads with the fennel, radicchio, some of the arugula and orange segments. Toss the crab and basil with some of the vinaigrette and drizzle over the salad.