Blue Crab and Heirloom Tomato Salad with avocado, beets, radish and chililime vinaigrette
1 pound picked jumbo lump crab
2 large heirloom tomatoes, diced medium
½ cup beets, boiled and diced
¼ cup radish, julienned
¼ cup sunflower sprouts
1 cup *avocado purée (recipe below)
1 cup *chili lime vinaigrette (recipe below)
4 pieces crispy flatbread of choice
Salt and pepper to taste
Toss crab with 1/3 vinaigrette let sit for 10 minutes. Season with salt and pepper. Toss tomatoes with 1/3 vinaigrette and let sit 10 minutes. Season with salt and pepper. Spread avocado purée on flatbread. Place seasoned tomatoes on top of avocado. Place crab on top of tomatoes. Garnish with beets, radish and sprouts. Drizzle remaining vinaigrette around salad.
Serves 4.
Avocado Purée
1 medium ripe avocado
1 medium lime, juiced
1 Tablespoon olive oil
Salt and pepper to taste
In a food processor combine all ingredients and purée. Season with salt and pepper to taste.
Chili Lime Vinaigrette
1 teaspoon serrano chili, diced small
1 Tablespoon red pepper, diced small
1 Tablespoon yellow pepper, diced small
1 Tablespoon shallot, small dice
1 Tablespoon cilantro, chopped
1/3 cup lime juice
2/3 cup olive oil
Salt and pepper to taste
Wisk together lime juice, olive oil and salt and pepper. Add rest of ingredients. Let sit for 20 minutes.
Gautreau’s
1728 Soniat St., 899-7397, GautreausRestaurant.com.
