Ingredients

　　1 1/2 pounds beefsteak tomatoes (about 2), preferably orange or yellow

　　10 ounces baby fennel bulbs (about 3 or 4)

　　1 tablespoon freshly squeezed lemon juice

　　1/2 pound jumbo lump crabmeat

　　5 ounces purslane or watercress

　　2 tablespoons olive oil

　　Coarse salt and freshly ground pepper

　　Cut the tomatoes into 1/2-inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with the lemon juice; set aside. Remove any shells from the crabmeat, and set aside. Arrange the purslane on a serving dish, and top with the tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.