Crab and Fennel Salad

INGREDIENTS

• 2 tablespoons mild extra-virgin olive oil
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon salt
• 1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)
• 1 small fennel bulb (sometimes labeled "anise"; 6 to 8 oz), stalks cut off and discarded
• 1/4 teaspoon black pepper
• 1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
• 1/2 teaspoon fennel seeds
• 1 1/2 tablespoons fresh lemon juice