Recipe courtesy of Le Bernardin Cookbook
Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 382
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 18
- Cholesterol
- 88
- Sodium
- 898
- Total: 30 min
- Prep: 30 min
Ingredients
Crab Salad:
12 ounces lump crab meat
1 tablespoon chives, sliced
1 tablespoon tomatoes, peeled, seeded and small dice
1/4 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons basic vinaigrette (see recipe)
Fine sea salt and freshly ground white pepper to taste
Green Tomato Salad:
3 to 4 green tomatoes, peeled, seeded and minced
1/2 teaspoon minced lemon zest
2 tablespoons lemon oil
Fine sea salt and freshly ground white pepper to taste
Chilled Gazpacho Sauce:
4 to 5 ripe red tomatoes, blended and strained
2 tablespoons olive oil
3 tablespoons Banyuls vinegar or to taste
Fine sea salt and freshly ground pepper to taste
Directions
- To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
- To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the cr