2 cups finely minced red onion
2 tablespoons kosher salt
2 teaspoons sugar
3 cups champagne vinegar
1 cup finely minced nasturtium petals, stamens removed
1 cup spicy extra virgin olive oil
6 egg yolks
6 ounces lemon juice
2 ounces Dijon mustard
2 ounces ground fennel seed toasted
1 tablespoon kosher salt
1 quart grapeseed oil
1 pound cleaned crab meat
2 slices sourdough bread cut in half
English Breakfast radishes
Maldon sea salt
For the Nasturtium Vinaigrette:
In a bowl, combine onion, salt, sugar, Champagne vinegar, and nasturtiums. Macerate in the refrigerator overnight. The next day, whisk in olive oil to emulsify.
For the Fennel Mayonnaise:
In a food processor, blend together egg yolks, lemon juice, Dijon mustard, fennel, and salt. Slowly drizzle in grapeseed oil until combined and emulsified.
For the Crab Salad:
Gently mix crab meat with 4 ounces Fennel Mayonnaise.
To Assemble and Serve:
Prepare a wood-fired grill. Drizzle sourdough with olive oil and grill. Place warm toast on a plate, and top each piece with 2 ounces Crab Salad. Dress each crostini with Nasturtium Vinaigrette. Garnish with radishes, chive blossoms, fennel fronds, and nasturtium petals. Finish with light sprinkle of Maldon sea salt, and a drizzle of olive oil.