Active Time

　　25 min

　　Total Time

　　25 min

　　The crunch and hint of licorice from a fennel bulb and fennel seeds have the magical effect of making crab taste more intensely like itself in this simple, coyly romantic salad.

　　

Ingredients

Makes 2 (first course) servings

　　1/2 teaspoon fennel seeds

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 1/2 tablespoons fresh lemon juice

　　2 tablespoons mild extra-virgin olive oil

　　1 small fennel bulb (sometimes labeled "anise"; 6 to 8 oz), stalks cut off and discarded

　　1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over

　　2 teaspoons chopped fresh chives

　　1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)

　　

Special Equipment

an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

　　

Step 1

Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.

　　

Step 2

Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.

　　

Step 3

Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.

　　

Step 4

Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.

　　

Step 5

Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.

　　

Step 6

Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

　　Cooks' notes:

　　·Fennel can be tossed with vinaigrette 2 hours ahead and chilled, covered. Pour off any excess liquid just before tossing with lettuces.

　　·Crab mixture can be made 2 hours ahead and chilled, covered.