Salad Mimosa

  • Chef Larry Barrett
  • 1

This recipe is incredibly simple ~ just use the finest ingredients possible. Serves Six.

Avocado Mousse

Two Ripe Mashed Avocados

Two Tablespoons Fresh Lime Juice

One Clove Chopped Fresh Garlic

Salt/Pepper to Taste

Combine all ingredients.

Tomato Salad

Two Large Seeded Tomatoes/Finely Diced

Two Tablespoons Finely Diced Red Onion

Two Tablespoons Finely Chopped Chives

One Tablespoon Extra Virgin Olive Oil

Salt/Pepper to Taste

Combine all ingredients and toss lightly.

Citrus Vinaigrette

One Tablespoon Fresh Grapefruit Juice

One Tablespoon Fresh Lime Juice

Two Tablespoons Fresh Orange Juice

One Tablespoon Extra Virgin Olive Oil

Salt/Pepper to Taste

Twelve Ounces Lump Blue Claw Crab

3 Cups of Mixed Baby Greens

Six Tulip (Wide) Champagne Glasses

To Assemble

Divide all components into six equal portions. Place the avocado mousse in the base of the champagne glass. Place the tomato salad on top of the avocado. Place the crab on top of the tomato salad.

Preparing the vinaigrette right on the greens makes for a delicious, light dressing. Place salad greens in a bowl and drizzle citrus vinaigrette ingredients on lettuces. Start with salt/pepper, then add citrus juices, then add olive oil. If you add the olive oil first, it will coat the greens and not combine well with the juices. Toss lightly with your hand (to keep the lettuces from bruising). Form into small mounds and place on top of crab.