Peeky Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce
Ingredients
- 12 ounces lump crab meat
- 1 tablespoon chives, sliced
- 1 tablespoon tomatoes, peeled, seeded and small dice
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons basic vinaigrette (see recipe)
- Fine sea salt and freshly ground white pepper to taste
- 3 to 4 green tomatoes, peeled, seeded and minced
- 1/2 teaspoon minced lemon zest
- 2 tablespoons lemon oil
- Fine sea salt and freshly ground white pepper to taste
- 4 to 5 ripe red tomatoes, blended and strained
- 2 tablespoons olive oil
- 3 tablespoons Banyuls vinegar or to taste
- Fine sea salt and freshly ground pepper to taste
Instructions
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