Lemon Anise Dressing:
1 tablespoon honey
1 tablespoon Pernod
3 tablespoons minced shallots
1 teaspoon Dijon mustard
1/2 cup oil (vegetable, canola or grape seed)
Salt and pepper
Zest and juice the lemon, combining both in a measuring cup. Measure out 1 ounce, discarding the rest or reserving it for another use.
To the combined lemon zest and juice, add the honey, Pernod, shallots and mustard, whisking together. Slowly whisk in the oil until emulsified. Season to taste with salt and pepper. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; cover and refrigerate the leftover dressing up to 3 days.
Salad and Assembly:
6 cups combined lettuces (watercress, frisée and mesclun)
1 cup shaved fennel, divided
Lemon anise dressing, to taste
6 cooked shrimp (16 to 20 count per pound), peeled and deveined
1/3 cup (2 ounces) jumbo lump crab meat
1/3 cup (2 ounces) smoked trout
10 Belgian endive leaves
Cracked black pepper
Fleur de sel
In a large bowl, combine mixed lettuce and two-thirds cup shaved fennel. Toss with a very light coating of dressing (enough to coat the leaves, 4 to 5 tablespoons).
Divide the salad between 2 plates or bowls, and top each portion with equal amounts of arranged shrimp, crab, trout, endive and remaining shaved fennel. Drizzle a little more dressing over the seafood on each salad and sprinkle over fresh cracked black pepper and fleur de sel to taste. Serve immediately.
- ▼ December (3)