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Celery, Fennel & Apple Salad With Dungeness Crab

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Ingredients

6 to 8 ounces Dungeness crabmeat

2 to 3 stalks celery

1/2 small fennel bulb

2 tablespoons red onion, diced small

1/4 teaspoon Thai yellow curry paste (see Note)

-- Mild extra virgin olive oil

1 1/2 tablespoons prepared mayonnaise

5 to 6 teaspoons meyer lemon juice

-- Kosher salt and pepper, to taste

1 small firm sweet apple like Braeburn, Jonagold or Fuji

1 1/2 packed cups romaine lettuce, cut into chiffonade

-- Zest from one lemon

2 to 3 tablespoons mixed tender herbs (flat-leaf parsley, chive, chervil)

6 half-moons of Meyer lemon

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