Pims Salad

Crabmeat, Watermelon and Tomato Salad w/ Pimm’s Cup Vinaigrette

Directions:
For the Vinaigrette

2 Tbsp diced Shallot
1 Lemon, zested and juiced
1 Tbsp. fresh Mint, chopped
1 Tbsp fresh Cilantro, chopped
Pinch Sugar
4 oz. Pimms No 1
6 oz. Salad Oil
Salt and Pepper

Place all ingredients except oil into a blender, slowly drizzle oil. This is what’s known as a temporary emulsion, which means it must be reshaken or stirred before each use

For the Salad

One large Red Tomato, cut into four slices, then quartered
One large Yellow or Heirloom Tomato, cut into four slices, then quartered
1/2 cup of Red and Yellow Watermelon, free of seeds and diced
1 medium Cucumber, peeled and seeded, then sliced into ribbons with the vegetable peeler
1 small red onion, peeled then shaved into thin rings (rinse the shaved onion under cold running water for five minutes, this will take out the bitterness)
1/4 cup chiffonade of Mint
1/5 cup chiffonade of Cilantro
Splash of Cane or Red Wine Vinegar
Kosher Salt and freshly Ground Black Pepper

Place the tomato slices in a bowl, season with the salt, pepper, and splash of vinegar. Arrange the slices onto four chilled salad plates, alternating colors. In a stainless steel bowl, place the watermelon, cucumber, crabmeat, onion, mint and cilantro. Add 4 oz. of the vinaigrette, salt and pepper. Toss gently to combine (you don’t want to break up the crabmeat too much). Split the mixture onto the four plates on top of the tomatoes, drizzle the rest of the vinaigrette around the plates, and garnish each with a mint sprig.

Enjoy!