Marinated Heirloom Tomato And Blue Crab Salad With... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Very light dish with clean flavors. Get the best quality ingredients possible and it will reflect in the final product. Dungeness or peekytoe crab can be used in place of the blue. In the pic, the salad is in the middle. Ingredients:
for the tomatoes |
8-10 firm assorted heirloom tomatoes (brandywine, big rainbow, jubilee, etc.) |
1 cup white balsamic vinegar |
1 cup evoo |
2 shallots, finely minced |
1 tbsp. fresh basil, finely minced |
1 tbsp. fresh tarragon, finely minced |
kosher salt to taste |
fresh cracked pepper to taste |
fleur de sel or other finishing salt |
for the crab |
8 oz. blue crab |
2 tbsp. meyer lemon juice |
4 tbsp. evoo |
kosher salt to taste |
fresh cracked pepper to taste |
micro opal basil for garnish |
Directions:
1. Prepare a pot of boiling water and a bowl of ice water. Make an X on the bottom of each tomato and submerge in the boiling water for about 30-45 seconds. Remove and immediately transfer to the ice water bath. When cool (should only take a minute, don't leave the tomatoes in there too long), remove from the ice water, peel the skins, and cut into 6-8 wedges.
2. Combine all of the ingredients for the marinade except for the salt and pepper. Whisk to emulsify and season to taste. Combine the tomatoes with the marinade (all tomato wedges should be fully covered) and marinate for at least 3 hours.
3. Right before serving, combine the Meyer Lemon juice and EVOO and whisk. Add just enough to the crab meat to coat it but do not saturate. Season with kosher salt and toss.
4. Remove the tomatoes from the marinade and season with a little Fleur de Sel. Place crab on or around the tomatoes, and garnish with the micro opal basil.
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