Best 7 Fennel Crab Salad On Beefsteak Tomatoes Recipes

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

FENNEL CRAB SALAD ON BEEFSTEAK TOMATOES

Steps:

• 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.

FENNEL, ROAST LEMON & TOMATO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them - you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.
• While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
• When you're ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.

CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD

Steps:

• Trim the stalk away from the fennel and pull away the first layer of each bulb if it's looking tired or bruised. Slice the fennel into rounds as thinly as possible using a sharp knife or, better still, on a mandolin if you have one. Tip the fennel into a bowl and season with a pinch of sea salt. Squeeze over half the lemon juice and drizzle with 2 tbsp of the olive oil, then set aside to marinate briefly.
• Tip the crabmeat into another bowl, season lightly, then add the rest of the lemon juice and olive oil, and half the chilli, and mix well. The crab and fennel can be prepared up to 2 hrs ahead and kept in the fridge, but bring the fennel out again 20 mins before serving.
• Mix the parsley and the rest of the chilli with the fennel. Divide between six plates, then top each one with a large spoonful of crabmeat in the middle. Scatter over the fennel fronds, lemon zest and a trickle of olive oil, then serve.

FENNEL CRAB SALAD ON BEEFSTEAK TOMATOES

Steps:

• 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 lemon juice; set aside. Remove any shells from crabmeat and set aside. Arrange the watercress on a serving dish and top with tomatoes, shaved fennel and crabmeat. Lightly drizzle each tomato with olive oil and sprinkle with salt and pepper. Serve immediately.

TOMATO AND FENNEL SALAD

Steps:

• In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.