Ingredients
1-1/2 pounds beefsteak tomatoes (about 2)
10 ounces baby fennel bulbs
1 tablespoon freshly squeezed lemon juice
1/2 pound jumbo lump crabmeat
5 ounces watercress
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Preparation
Cut the tomatoes into 1/2 inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with lemon juice; set aside. Remove any shells from crabmeat and set aside. Arrange the watercress on a serving dish and top with tomatoes, shaved fennel and crabmeat. Lightly drizzle each tomato with olive oil and sprinkle with salt and pepper. Serve immediately.
