Active Time

　　20 minutes

　　Total Time

　　2 1/4 hours

　　Just saying the words "Dungeness crab" creates a sense of place. Its juiciness and depth of flavor is the secret to this salad because it strikes a perfect balance with the sweet-tart dressing. Don't substitute Atlantic blue crab here; its delicacy won't work to the salad's advantage.

　　

Ingredients

Makes 4 (main course) servings

　　

For salad

2 fennel bupounds (anise), stalks discarded

　　1 pound fresh Dungeness crabmeat, picked over

　　1/2 pound baby spinach leaves

　　

For dressing

2 tablespoons Champagne vinegar

　　2 tablespoons fresh lime juice

　　1 large egg yolk

　　1/2 tablespoon mild honey

　　1/2 teaspoon white pepper

　　1/2 tablespoon grated lime zest

　　1/2 cup vegetable oil

　　1/2 teaspoon sesame oil (not Asian; optional)

　　Equipment: an adjustable-blade slicer

　　

Step 1

Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.

　　

Step 2

Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.

　　

Step 3

Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

　　Cooks' note:

　　The egg yolk in the dressing is not cooked, which may be of concern if salmonella is a problem in your area.