Pikytoe Crab And Green Tomato Salad With Chilled Gazpacho Sauce

* Note: See the "Vinaigrette" recipe which is included in this collection.

To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly-ground white pepper.

For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly-ground white pepper.

For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly-ground pepper.

To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer.

To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top.

This recipe yields 4 servings.