A chef at a new hot spot on Miami Beach shows us how to make the perfect summer salad. Time to grab a Bite with Belkys.
The Chef: Danny Ganem
Restaurant Michael Schwartz at the Raleigh Hotel
The Dish: Jumbo Lump Crab Salad
Ingredients for the Pink Peppercorn Vinaigrette: (Makes 2/3 of a cup)
- 1 tsp of agave nectar or honey
- 3 Tbs. of pink peppercorns
- 1/4 cup of rice wine vinegar
- 1/4 cup of extra virgin olive oil
Method of Preparation:
In a blender, add agave nectar or honey, pink peppercorns, rice wine vinegar and olive oil. Mix all the ingredients.
Ingredients for Lemon Vinaigrette:
- 1 tsp of olive oil
- 1/2 tsp of lemon juice
Method of Preparation:
- Blend the ingredients well.
Ingredients for the Jumbo Lump Crab Salad:
- 1/2 lb of jumbo lump crab meat
- Kosher salt (as desired)
- 1/4 small red onion, sliced thin
- 1/4 cup of pickled radish (drained)
- 1 seedless ruby grapefruit, sliced into segments
Method of Preparation:
In a mixing bowl, add cooked jumbo lump crab and season it with salt. Then, add red onion and pickled radish and drizzle it all with a lemon vinaigrette. Finish, by carefully tossing the salad together.
To Plate:
Serve the jumbo lump crab salad with sliced of grapefruit and drizzle the pink peppercorn vinaigrette over the top. You can garnish with micro-greens.
Serving Suggestion: The Candidate Cocktail
Serves: 4
Restaurant Michael Schwartz at the Raleigh
1775 Collins Avenue
Miami Beach, Fl 33139
305-534-6300
http://www.raleighhotel.com/dining