Heirloom tomato & Crab Salad
Wednesday, April 6, 2011 at 9:58AM
Chef Beaudin

 

Spring heirloom tomatoes, Pickled english cucumber and Fennel bulb, Frisee greens, crisp fennel

fronds,Sweet Satsumas & Jumbo lump crab tossed in a light lemon and olive oil vinagrette with

 sea salt and fresh cracked black pepper. 

Article originally appeared on Chef Matthew Beaudin (http://www.matthewbeaudin.com/).
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