Crab and Tomato Salad with Gazpacho Dressing

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

Ingredients

Europe
Spain
Andalusia
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method