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



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