St. Bart's Seafood Salad

By Gothelp

St. Barts blends creole with classic French techniques. Many chefs from France spend the winter on the island, working at some sixty restaurants.

Ingredients

• Dressing
• 3/4 cup fresh Caribbean orange juice
• 1/4 cup home made white wine vinegar
• 1/4 cup water
• 1/4 cup olive oil
• salt and pepper to taste
• Salad
• 1 cup cubed fresh poached Caribbean lobster
• 8 ounces local cooked tiny salad shrimp
• 12 ounces of lump local or Caribbean land crabmeat
• 10 ounces mixed salad greens
• 1 large grapefruit, peeled and sectioned
• 3 dragon fruits or kiwis, peeled and sliced
• 1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
• 3 ripe tomatoes, cut into wedges

Details

Adapted from virginvoices.vi

Preparation

Step 1

1. DRESSING: put orange juice, vinegar, and water in a blender and mix on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly.

Season with salt and pepper. Refrigerate until ready to use.

2. To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.

3. Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens.

Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates.

Serve with the remaining chilled citrus vinaigrette on the side.