Vidalia Onion, Lump Blue Crabmeat & Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Two reasons why I'm posting this recipe, the photo of it is gorgeous and I have 20 pounds of Vidalia onions to use. Recipe by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina. Ingredients:
1/2 cup white wine vinegar |
1/4 cup sugar |
1 pinch salt |
1 pinch pepper |
1 medium vidalia onion, peeled and thinly sliced |
1 small cucumber, peeled and thinly sliced |
1 medium vine-ripe tomato, diced |
1 medium vine-ripe yellow tomatoes, diced |
12 ounces fresh blue lump crabmeat, picked over to remove shell fragments |
1/4 cup virgin olive oil |
4 scallions, thinly sliced |
4 basil leaves, julienned |
Directions:
1. In a large bowl combine vinegar, sugar, salt and pepper.
2. Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat.
3. Marinate for 1 to 2 hours.
4. Add tomatoes, crab meat, olive oil, scallions and basil.
5. Toss gently and adjust seasoning.
6. To serve, divide salad among four chilled plates.
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