- 2 fennel bupounds (anise), stalks discarded
- 1 pound fresh Dungeness crabmeat, picked over
- 1/2 pound baby spinach leaves
- 2 tablespoons Champagne vinegar
- 2 tablespoons fresh lime juice
- 1 large egg yolk
- 1/2 tablespoon mild honey
- 1/2 teaspoon white pepper
- 1/2 tablespoon grated lime zest
- 1/2 cup vegetable oil
- 1/2 teaspoon sesame oil (not Asian; optional)
- Equipment: an adjustable-blade slicer
- Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
- Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
- Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.