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Today's lunch: Tupelo


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MAINE CRAB AND AVOCADO SALAD WITH COMPRESSED APPLES Serves 2

For the crab salad:
1 lb Maine Crab, Cleaned
2 each Avocados (small diced)
1 Tbsp Mint
1 Tbsp Apple Cider Vinegar
1 Tbsp Lemon Juice
1 tsp Minced Shallot
Salt and Aleppo pepper

1. Mix all ingredients in a bowl. Lightly toss, being careful not to mash avocados too much.
2. Place in 2 inch ring molds and transfer to a refrigerator. Chill while preparing other ingredients.

For the cider vinaigrette:
1 Tbsp Lemon Zest
2 Tbsp Lemon Juice
2 Tbsp Apple Cider Vinegar
1 tsp Honey
1/2 cup Olive Oil
Salt and Pepper to taste

1.Mix all ingredients together in a bowl. Transfer to a refrigerator and chill while preparing salad.

For the salad assembly:
1 Compressed Apple, melon balled
1-2 oz Micro Sorrel Greens
Toasted Benne Seeds

1. Place the ring mold of crab salad in the middle of a plate. Remove ring mold.
2. Place compressed apple on top of crab salad mix.
3. Place sorrel greens on top of the compressed apple.
4. Dress with vinaigrette.

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