Louisiana Crab and Shrimp Panzanella Salad with Heirloom Tomatoes
Portion control is key to keeping calories in check, and the Wine Country Bistro plates this salad in the perfect serving size. Juicy heirloom tomatoes and tangy goat cheese ramp up the flavor factor. And since fresh crab and shrimp are naturally low in calories and the vinaigrette is used sparingly, diners can indulge without guilt.
2 large heirloom tomatoes, sliced ¼-in thick
Salt and pepper, to taste
2 tbsp. extra virgin olive oil, divided
1 tbsp. balsamic vinegar reduction, divided
6 large Louisiana shrimp
1/4 cup Louisiana crab meat
1 cup microgreens
1/4 cup toasted croutons
1/2 tsp. chopped chives
Grated lemon zest, to taste
1/2 cup chevre, crumbled
1/2 tsp. paddlefish caviar
1. Fan tomatoes on plate; sprinkle with salt and pepper and drizzle lightly with olive oil and balsamic reduction.
2. In bowl, combine shrimp, crab, greens, croutons, chives and lemon zest; add a little olive oil and toss very gently.
3. Place salad over tomatoes. Sprinkle with goat cheese and caviar. Drizzle remaining olive oil and balsamic reduction around dish. Serve immediately.
Recipe by Wine Country Bistro, Shreveport, Louisiana. Recipe and photo courtesy of Louisiana Seafood