Wine Country Bistro
Fresh tomatoes are at their juiciest in late summer, and this salad makes the most of their flavor and color. Mix up tomato varieties, using what is most abundant. Goat cheese, shrimp and crab offer the perfect counterpoints.
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 shrimp
1/4 cup 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, La. Recipe and photo courtesy of Louisiana Seafood