Name: Dungeness Crab and Fennel Salad with Creamy Lime Dressing
Cook time: 20 minutes
Total time: 2 1/4 hours
Yield: Makes 4 (main course) servings
Ingredients: 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

Just saying the words "Dungeness crab" creates a sense of place. Its juiciness and depth of flavor is the secret to this salad because it strikes a perfect balance with the sweet-tart dressing. Don't substitute Atlantic blue crab here; its delicacy won't work to the salad's advantage.

Cooks' note:

The egg yolk in the dressing is not cooked, which may be of concern if salmonella is a problem in your area.

Recipe notes

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