Ingredients
Lemon Anise Dressing:
1 lemon
1 tablespoon honey
1 tablespoon Pernod (an Anise flavored liqueur)
3 tablespoons minced shallots
1 teaspoon Dijon mustard
1/2 cup oil (vegetable, canola or grape seed)
Salt and pepper
Directions
Zest and juice the lemon, combining both in a measuring cup.
Measure out 1 ounce, discarding the rest or reserving it for
another use.
To the combined lemon zest and juice, add the honey, Pernod,
shallots and mustard, whisking together. Slowly whisk in the oil
until emulsified. Season to taste with salt and pepper. This makes
about three-fourths cup dressing, more than is needed for the
remainder of the recipe; cover and refrigerate the leftover
dressing up to 3 days.
Salad and Assembly:
6 cups combined lettuces (watercress, frisée and mesclun)
1 cup shaved fennel, divided
Lemon anise dressing, to taste
6 cooked shrimp (16 to 20 count per pound), peeled and deveined
1/3 cup (2 ounces) jumbo lump crab meat
1/3 cup (2 ounces) smoked trout
10 Belgian endive leaves
Cracked black pepper
Salt
In a large bowl, combine mixed lettuce and two-thirds cup shaved
fennel. Toss with a very light coating of dressing (enough to coat
the leaves, 4 to 5 tablespoons).
Divide the salad between 2 plates or bowls, and top each portion
with equal amounts of arranged shrimp, crab, trout, endive and
remaining shaved fennel. Drizzle a little more dressing over the
seafood on each salad and sprinkle over fresh cracked black pepper
and salt to taste. Serve immediately.
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