A seasonal salad to impress again and again!
TOMATO AND CRAB SALAD WITH BAIL PESTO
SERVES: 4 | PREPARATION TIME: 20 MINUTES + 2 HOURS CHILLING
mixture of fresh tomatoes, washed and quartered
buffalo mozzarella cheese
fresh herbs for garnishing
for the crab
45 ml crème fraîche
15 ml wholegrain mustard
250 g crab meat (tinned, fresh or thawed)
10 ml minced chives
5 ml green Tabasco sauce
sea salt and freshly ground black pepper
lime juice (1/2 lime)
for the basil pesto
1 clove garlic, peeled
large bunch basil, leaves picked and washed
60 g pine nuts
45 ml extra virgin olive oil
60 g Parmesan cheese, grated
freshly ground black pepper
Mix all the ingredients for the crab salad in a large mixing bowl and mix well. Season to taste and refrigerate for at least 2 hours. To make the basil pesto, bash the garlic in a pestle and mortar with a pinch of salt.
Add the basil leaves and pine nuts and crush to a coarse paste. Add the olive oil and stir in the Parmesan, adding a little water if you would like it runnier. Continue until smooth. Season with salt and pepper and refrigerate until ready to use.
To assemble the salad, use a pastry brush to paint a thick line of basil pesto across the centre of the plate. Use a small mould of your choice and create two circles of the crab salad. Mix the tomatoes in a bowl and sprinkle with olive oil, vinegar, salt and pepper and toss until well covered.
Arrange the tomatoes on the basil pesto between the crab salad and top with pieces of buffalo mozzarella. Garnish with fresh herbs.