November 16: Lunchbreak - Peekytoe Crab Salad with Fennel Mousseline and Lemon Vinaigrette
840 N. Wabash Avenue
(312) 944-8400

To read more about the restaurant:

Peekytoe Crab Salad with Fennel Mousseline and Lemon Vinaigrette
For 4 guests

8 oz peekytoe crab meat, 2 oz. each
8 oz fennel mousseline
8 oz shaved fennel
4 oz lemon vinaigrette
4 tsp diced lemon confit
4 tsp chopped tarragon
4 tsp chopped chive
4 fennel tops
2 oz mache salad
8 lemon segments
1 whole lemon

Fennel Mousseline:

8 1 oz pieces of cleaned fennel
5 cups whole milk
1 oz creme fraiche
1 pinch cayenne
1 pinch salt

In a casserole pan add the whole fennel cut in 8 pieces and cover with whole milk. Cook it until tender and put it in a blender with crème fraiche, salt and cayenne until the puree is smooth.

Lemon Vinaigrette:

1 cup lemon juice
1 oz sliced shallot
1 oz asparagus skins
1 cup grapeseed oil
honey to taste
salt and white pepper to taste

Add shallots, asparagus, salt and pepper, and lemon juice in saucepan. Reduce lemon juice to 1/4 C in saucepan. Remove from heat, and cool. Pass through fine mesh seive. Whisk in grapeseed oil. Whisk in honey, salt and pepper to taste. Reserve in container until service.

Lemon Confit:

2 lemon peels
1 cup sugar
4 cups water

Add the lemon peel, sugar, and water to a saucepan and bring to a boil. Simmer for 20-30 minutes. Remove the bitter white pith. Finely dice the lemon peel. Reserve in container until service.

For the garnish:
Clean the Mache salad, pick the fennel top and put in ice water.
For the lemon segment, peel the whole lemon with a sharp knife and take off with the knife the lemon segment and cut in a half.

For the fennel shaving:
Sliced the fennel with a sharp knife very fine and put it in ice water with the juice of half lemon

For service:
Toss together crab, lemon confit, chopped chive, chopped tarragon, lemon vinaigrette, salt and pepper. Taste for seasoning.

In a Mason jar or a ring mold, arrange the crab meat in the bottom, after add the fennel mousseline and Top with fennel shaving tossed with lemon vinaigrette, diced lemon confit, chive, tarragon and season. Garnish with lemon segment, fennel top and Mache salad.