Insalata di Granchio

From a River Cafe menu dated  Wednesday, 24th October, 2012. Heaven.

puntarelle
celeriac
fennel
treviso
crab
bottarga
EVOO
lemon juice
maldon sea salt
ground black pepper

1. shave celeriac into a bowl with puntarelle, thinly sliced and marinated fennel, treviso and dress with EVOO and lemon juice; season
2. dress crab with EVOO and lemon juice, season separately and arrange on the bed of salad
3. grate bottarga over the whole lot