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2 ounces of fresh snow crab meat
1 ounce of rainbow micro greens lettuce
1 lb of fresh ripe tomatoes
2 each of red bell pepper
1 each of yellow bell pepper
2 each of English cucumbers
1 each of Jicama radish
4 each red radishes
2 stalk of celery
1 each large red onions
1 each green onions
1 each Nicoise
2 each lemons
1 cup of extra virgin olive oil
sea salt and fresh ground black pepper

Snow crab meat salad on tomato & bell pepper "gazpacho"


Prepare the "Gazpacho":
In a blender put 1 each of the red bell pepper in pieces, the tomatoes, and the whole Jicama radish, blend and strained into a fine sieve, seasoned with sea salt and black pepper, add the lemon juice and the white wine vinegar and 1/2 cup of extra virgin olive oil, incorporate and mixed well, refrigerate before use at least a hour.
Cut the rest of the vegetable in small dice, in a bowl put the snow crab add half of the cut vegetable diced mixture, and tossed with olive oil salt and pepper, use the other half of the diced vegetables, to add as garnish of the refrigerated "gaspacho".
Use a nice bowl plate to present this salad poor the "gazpacho" and place a stainless still ring in the middle filled with the snow crab mixture, garnish the top of the ring with thin sliced English cucumber and few leaves of rainbow mix micro green lettuce, serve.