Name: Crab and Tomato Salad with Gazpacho Dressing
Yield: Serves 4
Cuisine: Spanish
Ingredients: 16 yellow pear tomatoes, halved; 16 cherry roma tomatoes, halved; ½ red capsicum (pepper), chopped; 400 g picked blue swimmer crabmeat; ½ teaspoon Tabasco sauce; 1 long green chilli, chopped; ½ red onion, diced; ½ teaspoon freshly ground black pepper; 30 ml Forum cabernet vinegar; 120 ml extra virgin olive oil; 1 teaspoon Roasted Garlic Paste (see Essentials); 1 teaspoon sea salt; 1 punnet onion cress (rock chives), snipped; 1 punnet chervil cress, snipped; 2 tablespoons chopped chives; ½ yellow capsicum (pepper), finely sliced; 1 small cucumber, sliced and cut into fine julienne strips; 2 ripe tomatoes, chopped; 60 ml Cucumber Juice (see Essentials)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This recipe features fresh and lively flavours that use the ingredients for gazpacho in quite a different way. The salad relies on all the elements being of premium quality, and it must be served as soon as its made. Any fresh-picked cooked crabmeat would be suitable, from mud crab to snow or spanner crab – whatever happens to be in season and in peak condition.