Crab Salad with Lemon Vinaigrette
Simple ingredients shine in this summer salad from Chef Eli Jackson, on the menu at Salt Air in Rehoboth Beach.
Ingredients
- 4 romaine heart
- 12 ounces jumbo lump crab meat
- 4 ounce smoked trout roe
- 1 avocado
- 4 tablespoon chopped chives
- Basil oil
- Lemon vinaigrette
Lemon Vinaigrette
- ½ cup lemon juice
- ½ cup champagne vinegar
- 1 tablespoon Dijon mustard
- 1 cup extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
Basil Oil
- 6 ounces basil leaves
- 1 to 1½ cups vegetable oil
Instructions
Basil Oil
- Place leaves into a metal bowl. In a small pot, heat oil to 145℉. Once oil has reached this temperature, carefully pour over basil, which will fry the leaves. Allow liquid to cool.
- Once cooled, place all basil and oil into a blender and blend on high to puree, then strain and set aside. This oil is great for salads and finishing (not cooking) any dish.
Lemon Vinaigrette (makes 2 cups)
- Place all ingredients other than oil in the blender. Slowly emulsify with oil while blender is running.
Assemble Salad
- Place romaine hearts on plate with basil oil. Add crab meat, roe, and avocado. Garnish with chives and dress with lemon vinaigrette.
