Mizuna Fennel & Crab Salad
|Fennel||12 Ounce (340 Gram)|
|Mizuna||2⁄3 Pound, bare stems trimmed, leaves rinsed and crisped (300 Gram)|
|Plain non fat yogurt||160 Milliliter (2/3 Cup)|
|Reduced fat sour cream||60 Milliliter (1/4 Cup)|
|Lemon juice||50 Milliliter (2 Tablespoons)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Dried tarragon||1 Teaspoon|
|Cooked crabmeat||1 1⁄2 Pound (680 Gram)|
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