Mizuna Fennel & Crab Salad Recipe
Ingredients
| Fennel | 12 Ounce | |
| Mizuna | 2/3 pound, crisped | |
| Plain non-fat yogurt | 2/3 Cup (16 tbs) | |
| 1/4 cup (60 ml} reduced-fat sour cream | ||
| 2 tablespoons (50 ml} lemon 'juice | ||
| Dijon Mustard | 1 Tablespoon | |
| Dried tarragon | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Crabmeat | 1 1/2 Pound | |
Directions
1. Cut feathery tops from fennel; chop tops and set aside for dressing. Cut root ends and any bruised spots from fennel head; then thinly slice (you should have 2 cups/195 g) and place in a large bowl.
2. Reserve 3/4 cup (20 g) of the mizuna for dressing. Cut remaining mizuna into 2- to 3-inch (5- to 8-cm) long pieces; add to bowl with fennel.
3. To prepare dressing, in a blender or food processor, combine the 3/4 cup (20 g) reserved mizuna, yogurt, sour cream, lemon juice, mustard, 1 tablespoon of the reserved chopped fennel tops, tarragon, and sugar. Whirl until pureed; set aside.
4. Mound crab on mizuna mixture, placing the most attractive crab pieces on top. At the table, add dressing to salad; mix gently
2. Reserve 3/4 cup (20 g) of the mizuna for dressing. Cut remaining mizuna into 2- to 3-inch (5- to 8-cm) long pieces; add to bowl with fennel.
3. To prepare dressing, in a blender or food processor, combine the 3/4 cup (20 g) reserved mizuna, yogurt, sour cream, lemon juice, mustard, 1 tablespoon of the reserved chopped fennel tops, tarragon, and sugar. Whirl until pureed; set aside.
4. Mound crab on mizuna mixture, placing the most attractive crab pieces on top. At the table, add dressing to salad; mix gently
Chef
