Chilled crab salad with passion fruit vinaigrette

Nation's Restaurant News,  May 27, 2002  

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Montparnasse, New York

Chef Philippe Roussel prepares a vinaigrette of fresh passion fruit pureed with Dijon mustard, salt, pepper, a little sugar and corn oil.

Then he puts cooked, cleaned king crab in a bowl and seasons it with salt, pepper, lemon juice and olive oil. He puts that in a circular mold and then unmolds it in the center of the plate. He puts avocado slices on one side of the plate, pink grapefruit sections on the other side, and drizzles it all with the vinaigrette.

Finally, he garnishes the plate with a julienne of nori, diced tomatoes and chervil. The salad is garnished with basil and chives.

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