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Orange tomato slices are toppedwith lump crabmeat and sweet organic baby fennel.

Martha Stewart Living, July 2001

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Servings:
8
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Ingredients

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Directions

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  • 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.

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