Layered Snow Crab Salad with Citrus Honey Vinaigrette
SALTED TOMATO CONCASSE
2 med tomatoes, diced
10 ml (2 tsp) sea salt
In a bowl toss the tomatoes with the salt, place in a strainer add a piece of paper towel on top and add weight like a tin can to drain the juices, refrigerate for 1 hour.
1 peeled avocado, diced
8 turns pepper mill
5 ml (1 tsp) mayonnaise
In a small bowl toss avocado, pepper, and mayonnaise and place in the refrigerator for 15 minutes. Cover to avoid turning color.
CITRUS HONEY VINAIGRETTE
½ shallot finely diced
125 ml (½ cup) honey
125 ml (½ cup) freshly squeezed lemon juice
zest and juice of 1 lime
125 ml (½ cup) rapeseed oil
15 ml (1 tbsp) Dijon mustard
15 ml (1 tbsp) chives finely chopped
Combine the dressing ingredients in a mason jar with a tightly fitting lid and shake vigorously or if you prefer whisk all ingredients in a bowl until they emulsify. Refrigerate for one hour prior to serving. The vinaigrette will keep for 10 to 14 days in the refrigerator.
0.45 kg (1 lb) snow crab leg meat
0.45 kg (1 lb) snow crab claw meat chopped
1 English cucumber sliced on the bias
To assemble, place 4 slices of the cucumber on the bottom of your plate for your base. In a 2 inch ring, layer on top the chopped crab claws, drizzle 1 tsp of the vinaigrette, layer the peppered avocado, the salted tomato and the crab leg meat, finish with a tbsp. of vinaigrette, remove the ring and garnish with fresh herbs.