Crab Salad, Fennel Recipe
Recipe By Great British Chefs
Theo randall creates brilliant dishes which sample the best of italian cuisine. This crab salad with fennel and shaved bottarga is as fresh as it is delicious.
5
20 Rating -
Rate
20minstotal
20m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Crab Salad, Fennel Recipe
- 250 gram Cooked crab
- 1/2 Bulbs of fennel
- 1/4 Radicchio
- 1/2 Handfuls of dandelion leaves
- 1/2 Handfuls of rocket
- 6.25 gram Bottarga
- 1/4 Lemon
- 1 tablespoon Olive oil
- As required Salt
- As required Pepper
- 1/4 dash Olive oil
- 1/4 gram Cooked crab
- 1/4 Lemon
- As required Salt
- As required Pepper
- 1/4 dash Olive oil
- 1/2 Bulbs of fennel
- 1/2 Handfuls of dandelion leaves
- 1/2 Handfuls of rocket
- 6.25 gram Bottarga
- 1/4 Lemon
- 1 tablespoon Olive oil
- As required Salt
Nutrition
value
value
492
calories per serving
30 g Fat46 g Protein8 g Carbs2 g FiberOther
Current Totals
- Fat30g
- Protein46g
- Carbs8g
- Fiber2g
MacroNutrients
- Carbs8g
- Protein46g
- Fiber2g
Fats
- Fat30g
Vitamins & Minerals
- Calcium341mg
- Iron3mg
- Vitamin A283mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9148mcg
- Vitamin B128mcg
- Vitamin C48mg
- Vitamin E10mg
- Copper2mcg
- Magnesium114mg
- Manganese< 1mg
- Phosphorus626mg
- Selenium107mcg
- Zinc10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs