Tomatoes With Crab, Sungold Tomato French Dressing, + Fried Caper Remoulade
from taste + technique by naomi pomeroy
serves 4
INGREDIENTS
For the dressing
4 tbsp extra virgin olive oil
1 cup Sungold cherry tomatoes
1 rounded tbsp sliced garlic
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp local + wild honey
1 tbsp white wine vinegar
For the salad
2 large heirloom tomatoes
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/3 cup Fried Caper Rémoulade
4 oz fresh-cooked crabmeat, picked over for shell fragments
chive batons, for garnish
edible flowers, for garnish
freshly ground black pepper
For the Fried Caper Rémoulade
1 egg yolk
1/3 cup olive oil
lemon juice
salt
1 tbsp minced cornichon
1/2 tsp lemon zest
1 tsp lemon juice
1 tsp finely minced chives
2 tsp finely minced celery
1/4 tsp sugar
1/8 tsp freshly ground black pepper
1/4 cup capers
1 1/2 cups olive oil
DIRECTIONS
Make the dressing. In a small saucepan, heat two tablespoons of the olive oil over medium-high heat. And the tomatoes and cook until they begin to burst, about one minute. Be attentive to splattering. Add the garlic, half a teaspoon of the salt, and the pepper. Cook until the garlic is soft and translucent, about one minute. Add the honey and watch it for large bubbles, fifteen to twenty seconds. Add the vinegar and remove from the heat. Transfer the tomato mixture to a blender and blend on high speed for twenty to thirty seconds, until smooth. Pass the mixture through a fine-mesh strainer set over a bowl to remove any solids. Whisk the remaining two tablespoons of oil and the remaining quarter teaspoon salt into the tomato purée. Taste for salt and adjust if necessary. Set the dressing aside. Make the salad. Slice the heirloom tomatoes about a quarter inch thick and sprinkle the slices with the salt and pepper. Put one tablespoon of the dressing in the center of each of four small salad plates. Evenly divide the tomato slices and place them on top of each pool of dressing. Spoon one and a half a tablespoons of the rémoulade in the center of the tomato slices, and arrange the crabmeat on top, dividing in evenly. Garnish with the chive batons and edible flowers, sprinkle with pepper, and serve immediately.
