2 bulbs of fennel, sliced very thinly on a mandolin and place into iced water
2 oranges, peeled and segmented
Zest of 1 orange, microplaned
2 of each red and yellow chicory, cut into leaves, then roughly length ways
300g Dorset crab meat, picked over to remove the bones
1 tbsp chopped coriander
300ml fresh orange juice
30g sugar
100ml sunflower oil
100ml olive oil
30ml white wine vinegar
100ml water to add if too thick
1 level tbsp grain mustard
1 tsp honey
1 tbsp water
Place the juice and zest of 1 orange, along with the sugar into a pan and reduce by 2/3rds and then leave to cool.
Place the juice into a bowl, add the vinegar, honey, mustard and a little seasoning, slowly whisking the oils in. Add the water and continue whisking until emulsified.It may need a little lemon juice adding depending on the sweetness of the oranges.
Place the sliced fennel onto kitchen paper to dry, then place into a bowl with the chicory. Add enough dressing to bind it together and season with salt and pepper.
In a separate bowl add the crab meat and mix with enough vinaigrette to bind it together. Add the chopped coriander and orange segments, season with salt and pepper, and then mix the two together and serve.
2 bulbs of fennel, sliced very thinly on a mandolin and place into iced water
2 oranges, peeled and segmented
Zest of 1 orange, microplaned
2 of each red and yellow chicory, cut into leaves, then roughly length ways
300g Dorset crab meat, picked over to remove the bones
1 tbsp chopped coriander
300ml fresh orange juice
30g sugar
100ml sunflower oil
100ml olive oil
30ml white wine vinegar
100ml water to add if too thick
1 level tbsp grain mustard
1 tsp honey
1 tbsp water
Place the juice and zest of 1 orange, along with the sugar into a pan and reduce by 2/3rds and then leave to cool.
Place the juice into a bowl, add the vinegar, honey, mustard and a little seasoning, slowly whisking the oils in. Add the water and continue whisking until emulsified.It may need a little lemon juice adding depending on the sweetness of the oranges.
Place the sliced fennel onto kitchen paper to dry, then place into a bowl with the chicory. Add enough dressing to bind it together and season with salt and pepper.
In a separate bowl add the crab meat and mix with enough vinaigrette to bind it together. Add the chopped coriander and orange segments, season with salt and pepper, and then mix the two together and serve.
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