Summer Vegetable Salad With Lump Crab Meat
Chef Peter Brave of Brave New Restaurant gives us a recipe for a summer vegetable salad seasoned with a simple vinaigrette and topped with jumbo lump crab meat. It's a wonderful salad when made with ingredients fresh from the garden or farmer's market.
blanche until tender the potatoes, wax beans and green beans. quarter the potatoes. chill all three.
Start by chopping your garlic. Just rough chop it, if you get it too fine the flavor can become too strong.
Next whisk together the garlic, vinegar, olive oil and a little salt and pepper. Set aside.
Rough chop the green pepper, red onion and tomato into consistent sized pieces.
Quarter the fingerling potatoes.
Peel, seed and slice the cucumber.
Cut the ends off the green beans and wax beans so that they are about 1-inch long.
Toss all the vegetables together with the vinaigrette and allow to marinade for about 1 hour. Don't do it much longer than that because they will get vinegary.
So that's the basis of the salad.
Spoon the salad onto a plate and top with lump crab meat.
Recipe provided by Chef Peter Brave, Brave New Restaurant.
Time to prepare: 1 hour, 30 minutes.
This recipe is vegetarian.