Fennel Crab Salad on Beefsteak Tomatoes

1. 1

   Cut the tomatoes into 1/2-inch slices; set aside.

2. 2

   Remove the outer peel from the fennel if necessary.

3. 3

   Using a mandoline, thinly shave the fennel, and toss with the lemon juice; set aside.

4. 4

   Remove any shells from the crabmeat, and set aside.

5. 5

   Arrange the purslane on a serving dish, and top with the tomatoes, shaved fennel, and crabmeat.

6. 6

   Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.