Fennel, Crab & Orange Salad

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十一月初的一個週末和朋友去Berkeley的Zut! On Fourth的餐廳享用Brunch.  我點了ROCK CRAB SALAD (上圖) – pickled calamondin, cucumber, shaved fennel, avocado, capers, butter lettuce with buttermilk scallion vinaigrette, 口感清爽美味, 很對我的喜愛, 所以回家後就想要複製看看 (順便省下一盤沙拉的$18+taxes+tips).  上網查了buttermilk scallion vinaigrette沙拉醬汁的做法, 味道卻跟我記憶中的不同, 後來改試Citrus Dressing, 味道比較豐富, 層次明顯, 做給朋友吃的反應不錯, 便可以放上來和大家分享.

把所有的食材放在大碗中, 淋上沙拉醬汁, 拌勻再裝盤的味道會比較均勻, 但是樣子好像就沒那麼美, 所以我改用堆積木的方式, 一層層堆起, 再淋上沙拉醬汁, 方便我拍照留念.

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  • 1 bulb of fennel, trim and thinly shaved in ice water
  • butter lettuce or little gem lettuce or watercress
  • orange segments (save the juice for dressing)
  • cucumber, thinly sliced
  • red radish, thinly sliced
  • ripe avocado, sliced
  • white crabmeat (Costco有賣新鮮蟹肉罐頭)
  • Some capers
  • Citrus Dressing – Orange juice, Extra Virgin Olive Oil, honey, white wine vinegar, chopped mint, salt and freshly ground black pepper

我沒特別標示份量是因為你想多吃哪樣就多放一點, 不想吃的就不要放.  Citrus Dressing的各項份量我也沒有特別量, 基本上白酒醋和蜂蜜不用太多, 柳丁汁和橄欖油和薄荷葉可以多放, 然後嚐一下味道再斟酌. 最後把所有準備好的食材裝在大碗裡, 拌勻沙拉醬, 就可以享用了.

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