Inspired by the days of sitting outside at Sant Ambroeus in the West Village, I’ve been recreating their iconic Insalata di Nettuno, a king crab and fennel salad that may just make you a better person. It’s currently not on the takeout menu, so I’ve had been making this gem at home since the start of the summer.
There are so many good memories that I have spending hours with friends at an outdoor table of their West Village outpost, with their true European hospitality. There may be a line of people waiting for a table, but they never rush you out. In fact, they encourage you to order another coffee or affogato – a big scoop of their vanilla gelato with espresso poured on top.
If you don’t cook, this is the recipe for you, because it’s literally a no-cook operation. It’s all about assembling the highest quality ingredients. The hardest part is thawing the king crab and cutting it out of the shell, which with a good pair of scissors, is a lot easier than the work it normally takes to de-shell crab. It’s also guilt-free; if you’re dairy-free, gluten-free and trying to shed a few pounds, this is the salad you can eat in quantity and still be low-carb and stay on the diet.
