Fennel and Endive Slaw with Crab
Ingredients
- 1 tablespoon fennel seeds
- 3 tablespoons grapeseed oil
- 4 medium fennel bulbs, quartered and cored
- 1 1/2 cups fresh grapefruit juice
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup plus 1 teaspoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 6 Belgian endives, cored and thinly sliced crosswise
- 1 1/2 pounds crab meat, picked over (see Note)
- 2 tablespoons small flat-leaf parsley leaves
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