Crab Salad with Tomato Vinaigrette

 

For 4 servings

• 2 large prepared crabs (around 250g of meat)
• 1 large bulb of thinly sliced fennel (leafy part chopped to garnish)
• 85 gr mixed greens
• 15 ml chopped chives
• Paprika or Cayenne pepper

Vinaigrette

• 2 large tomatoes
• 75 ml olive oil
• 15 white wine vinegar
• 60 ml cream 35%
• 5 ml chopped fresh tarragon
• Salt and black pepper
• A pinch of sugar
• A few drops of Worcestershire sauce
• A 5 cm segment of cucumber, diced

Vinaigrette

1. Place the tomatoes in a bowl then cover them with boiling water; soak for 30 seconds then peel, core and cut into small cubes.
2. In another bowl, beat together the oil and vinegar then add the cream and tarragon and season to taste.
3. Add the sugar and Worcestershire sauce to taste then add the tomatoes and cucumber.

Salad

1. Mix the crab meat and fennel then add 60 ml of vinaigrette.
2. Arrange the mixed greens on a large serving plate and put the crab mixture on top.
3. Drizzle with remaining vinaigrette, garnish with chives and fennel fronds.
4. Season with paprika or cayenne pepper and serve.

BON APPÉTIT