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Summer Peach and Crab Relish over Market Greens

Posted under Salads

Recipe by Joshua Hebert, Roux 61

Ingredients

For the relish:
  • 1 lb. jumbo lump Louisiana crab meat
  • 3 ears fresh corn, shaved off cob
  • 4 Louisiana peaches, diced with skins on
  • 1 pint mixed variety cherry tomatoes, quartered
  • 1 shallot, minced
  • 2 small cucumbers, diced small
  • 1/4 c. chopped pecans
  • 2 oz. by weight of your favorite microgreens
For the dressing:
  • 1/4 c. peach balsamic vinegar
  • 1/4 c. smoked olive oil
  • 1 tsp. kosher salt
  • 1 tsp. course black pepper
  • 1 tsp. your favorite summer grilling seasoning

For the relish:

Mix all ingredients together gently in a glass bowl and keep chilled.

For the dressing:

Whisk together all ingredients and pour dressing over relish, toss gently and keep chilled until ready to serve.

To plate:

Make a base on a medium sized plate with wild arugula or your favorite greens from the market, top with relish mixture and finish with a drizzle of the peach balsamic.