Crab Salad

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
406
FAT
52%
CHOL
121%
SOD
74%

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Ingredients for 4 servings

1 kg of cooked crab

2 bulbs of fennel, chopped

1 radichio

2 handfuls of dandelion leaves

2 handfuls of rocket

25 g of bottarga, grated

1 lemon, juiced

4 tbsp of olive oil

salt

pepper

1 dash of olive oil

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