This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is the perfect antidote to all that rich holiday food you might have been indulging in… David says this salad “makes good use of such sturdy leaves as radicchio, endive, and watercress” and I was excited to make this one as during the winter, I always have endive and radicchio on hand. Lump crab, the main protein in the recipe, was replaced by “miettes de crabe” that I found in the local supermarket which looked like a fresh (and pretty) addition (David says you can also substitute prawns or crayfish for the crab – it’s pretty versatile). I used clementines (t’is the season!), fennel, radicchio, endive and radishes and, dressed with a lovely lemony dressing, it was a lovely fresh dish amongst the rest of the season’s indulgences… One to remember – it’s a great “winter” salad.
Get the recipe for David Lebovitz’s fennel, radish, orange, and crab salad here on p 90 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.