|Corn, Crab and Tomato Salad|
Da da da da!!!! Welcome to Summerfest 2010!!! So, what is Summerfest 2010?? It is a cross blog food extravaganza that celebrates the bounty of the summer harvest. Each week has a theme (this week it’s corn) and bloggers, cooks, and anybody and everybody can post recipes and tips on the host blogs relating to the theme! ( I know – how COOL is that?) Summerfest 2010 is in it’s third year and is the brainchild of Margaret Roach of A Way to Garden (a wonderful garden blog with tons of useful information and gorgeous photos – which I will be enviously reading). I recently came across it on Twitter – White on Rice Couple (another drop dead gorgeous blog of food, photography and garden insight) tweeted about this and so of course, I had to check it out. Whenever I see the words “food and party” I am IN! I am, as they say “fashionably late” to this party (don’t ask, you DO NOT want to know) but as they say “better late than never” – so here is my contribution – Corn, Crab and Tomato Salad – Oh My!! If you would like to participate, its really easy. Just go to A Way to Garden for all of the details. I know you’ll find great recipes and tips so join the fun!
Corn, tomatoes – what could be better? Crab is what comes to my mind and this salad brings them all to the table!
Corn, Crab and Tomato Salad
(Adapted from Cooking Light Magazine)
Serves 4 as a main and 8 as an appetizer
1 Tbsp. lemon zest
2 1/2 Tbsp. fresh lemon juice
2 1/2 Tbsp. white wine or champagne vinegar
1/2 tsp. dijon mustard
1/2 tsp. honey
salt and white pepper to taste
3 Tbsp. Extra Virgin Olive oil
1 cup fresh corn kernels
3 Tbsp. chopped fresh herbs (chives, parsley, tarragon – use what you have/like)
1/4 cup finely chopped red bell pepper
2 Tbsp. finely chopped red onion
1 lb. lump crabmeat, picked over and shells removed
8 slices heirloom or beefsteak tomatoes
Additional tomato slices (optional)
In a small bowl, combine the lemon zest, juice, vinegar, mustard, honey and salt and pepper to taste. Whisk until thoroughly combined. Slowly drizzle in the olive oil. Set aside, reserving 2 Tbsp. of dressing for tomatoes. In a large bowl, combine corn, crab, peppers, onions and herbs. Drizzle with dressing and stir gently to combine – don’t break up those chunks!. Taste and adjust seasonings. Place tomato slices on plates. Drizzle with remaining dressing. Carefully mound crab mixture on top. Drizzle plates with a little extra olive oil if desired .
This is a lovely salad to serve as an aappetizer or for lunch or brunch! It also makes a great little amuse bouche. For an amuse bouche, use a small slice of heirloom tomato and about 1 Tbsp. of the crab salad.