Jumbo Lump Crab, Tomato, and
Spinach
Salad with Fried Green Tomatoes
 This salad is best in the spring and early summer when the tomatoes are ripe, the basil is fresh, and crabs are in season. The combination of the warm fried green tomatoes and the cold salad is unexpected and delicious. Beurre blanc with a salad may seem peculiar, but the flavor and textural combination is unbelievable. The beurre blanc really accentuates
the richness of the crabmeat.
Serves 8 as an appetizer.
Ingredients
- 2 medium vine-ripe red tomatoes (about 1 pound)
- 12 ounces fresh flat-leaf spinach, before stems removed
- 1 pound jumbo lump crab meat, very gently picked over to remove any shell and 8 large pieces set aside to garnish top
- 1/3 cup Basic Vinaigrette (see Essentials p.000)
- Kosher salt
- Freshly ground black pepper
- 1 recipe Chive Beurre Blanc (see Essentials p.000)
- 1 recipe Fried Green Tomatoes (see Essentials p.000)
Preparation
1. Cut the red tomatoes into quarters. Remove the pulp, seeds, and ribs inside each quarter and reserve for other use. What's left will be a piece of the outside skin and meat that resembles a petal. Cut these lengthwise into ¼-inch strips.
2. Remove the stems from the spinach and gently wash the leaves in two waters. Dry the salad greens so the water won't dilute the vinaigrette. Chiffonnade the spinach by making stacks of the leaves and cutting them into ¼-inch strips.
3. Place the crab, raw tomatoes, and spinach in a large mixing bowl and toss very gently with the1/3-cup of Basic Vinaigrette, or enough just to coat the salad. Season to taste with salt and pepper.
TO SERVE: Divide the Chive Beurre Blanc between the eight plates, spooning it in a circle around the inside rim of the plates. Cut the fried green tomatoes in half. Put three halves on each plate in pinwheel fashion. Divide the crab, tomato, and spinach mixture between the plates, placing it in the center. Garnish with the reserved pieces of lump crab and serve immediately.
|
