Crab and White Bean Salad
Pairs well with Arneis and Vermentino
1 pound picked Dungeness crab or local crab of your choosing
3 cups cooked Cannellini beans
1 bulb of fennel, split lengthwise and shaved thin on a mandolin
2 stalks celery, peeled and cut on a bias 1/8 of an inch thick
1/4 of a red onion, shaved thin on a mandolin
1/4 cup + 2 tablespoons extra virgin olive oil
Zest of 1 lemon
1 tablespoon champagne vinegar
1 tablespoon + 1 teaspoon lemon juice
Salt to taste
1 tablespoon chopped parsley
1 bunch watercress
Black pepper to taste
1. Combine all ingredients except salt, pepper and watercress in a mixing bowl.
2. Season to taste with salt and pepper.
3. Transfer to a serving bowl and garnish with watercress and fresh, cracked black pepper.