Marinated Heirloom Tomato and Blue Crab Salad with Meyer Lemon and Micro Opal Basil
From ironchef 17 years agoIngredients
- For the tomatoes: shopping list
- 8-10 FIRM assorted heirloom tomatoes (Brandywine, Big Rainbow, Jubilee, etc.) shopping list
- 1 cup white balsamic vinegar shopping list
- 1 cup EVOO shopping list
- 2 shallots, finely minced shopping list
- 1 Tbsp. fresh basil, finely minced shopping list
- 1 Tbsp. Fresh tarragon, finely minced shopping list
- kosher salt to taste shopping list
- fresh cracked pepper to taste shopping list
- Fleur de Sel or other finishing salt shopping list
- For the crab: shopping list
- 8 oz. Blue crab shopping list
- 2 Tbsp. Meyer lemon juice shopping list
- 4 Tbsp. EVOO shopping list
- kosher salt to taste shopping list
- fresh cracked pepper to taste shopping list
- Micro Opal basil for garnish shopping list
How to make it
- 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.
- 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.
- 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.
- 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.
The Rating
Reviewed by 1 people-
I'd know your cookin' anywhere, IC. Good to see ya. This is right up my alley -- love all the ingredients.
californiacook in loved it
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