Recipe: Shaved Fennel Salad with Crab and Oranges

2 main-dish or 4 side-dish servings

- 3 small naval or blood oranges

- 1 large fennel bulb

- 2 tablespoons very finely sliced green onions

- ¼ cup olive oil

- 2 tablespoons red wine vinegar

- About ¼ to ½ teaspoon salt

- Freshly ground black pepper

- 4 cups cleaned, stemmed and chilled baby salad greens

- 8 ounces crabmeat

1. Cut both ends from oranges, just to the flesh. Set each on one end and use a sharp paring knife to cut away the peel and white pith, following the curve of the fruit. Try not to cut away too much of the flesh with peel. Working over a bowl, remove sections by cutting between the membranes to remove the orange slices. Squeeze juice from membranes into bowl and set aside.

2. Trim the root end and stalks from fennel bulb, saving some of the fronds. Halve the bulb lengthwise and cut out tough core. Using a mandoline slicer or sharp knife, cut fennel lengthwise into paper-thin slices and add to oranges. Add green onion. Drizzle olive oil and vinegar over the mixture. Season with salt and pepper and chill.

3. When ready to serve, divide chilled greens among salad plates. Using a slotted spoon, spoon the fennel mixture over the greens and top with crab. Taste the dressing left in the bowl and season with salt and pepper if necessary. Spoon over the salad and garnish with a little of the chopped fennel fronds.

From "Northwest Homegrown Cookbook Series: Crab" by Cynthia Nims