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Sondra Bernstein’s Dungeness Crab & Avocado Salad

Sondra Bernstein’s Dungeness Crab & Avocado Salad


For the aioli:

1 large egg yolk

1½ teaspoons fresh lemon juice

½ teaspoon fennel seed, toasted and ground

Pinch of salt

½ cup blended oil

For the salad:

2 avocados

1½ teaspoons fresh lemon juice

6 orange segments

6 ruby grapefruit segments

9 ounces Dungeness crabmeat

Zest of 1 lemon

Zest of 1 orange

1 teaspoon fennel pollen (see Sources, page 318)

½ cup whole parsley leaves

Salt and white pepper to taste

To prepare the aioli:

Place the egg yolk, lemon juice, fennel seed, and a pinch of salt in a stainless-steel bowl. Slowly drizzle the blended oil into the bowl, whisking rapidly until all the oil is incorporated and the mixture is thick. If the mixture becomes too thick, add a few teaspoons of water if needed. Season with salt and pepper to taste. Refrigerate and set aside.

To prepare the salad:

Dice the avocados into ½-inch pieces and toss them with the lemon juice and season with salt and white pepper to taste.

Place a 2½-inch ring mold or cookie cutter on a plate and distribute the avocado equally among the ring molds. Cover the avocado with the grapefruit and orange segments and top with 3 tablespoons of the crabmeat. Repeat with the remaining plates.

Garnish each plate with the fennel aioli, citrus zest, fennel pollen, and parsley leaves. Serve immediately.