Tomatoes with crab, Sungold tomato French dressing, and fried caper rémoulade from Taste & Technique: Recipes to Elevate Your Home Cooking (page 125) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Strip loin roast; Fig and red wine-braised lamb shanks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on July 27, 2024

    This is a delicious salad but also a good bit of work. Kind of gilding the lily as perfect summer tomatoes and fresh crab don't need all that but sometimes fancy can be fun and happily, everything can be prepped ahead and simply plated just before serving. My farmer's market egg made the rémoulade fairly yellow and my Sungold dressing wasn't as orange as pictured in the book so I didn't get as much contrast. Next time I'd toss in a couple of red cherry tomatoes to boost the color. I dressed some arugula with the Sungold dressing to fill out the plate and was happy with that addition.

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