Ingredients
1 1/2 pounds beefsteak tomatoes (about 2), preferably orange or yellow
10 ounces baby fennel bulbs (about 3 or 4)
1 tablespoon freshly squeezed lemon juice
1/2 pound jumbo lump crabmeat
5 ounces purslane or 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 purslane 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.
