Stone Crab Salad with Spicy Greens and Tomato Gelee Recipe

Name: Stone Crab Salad with Spicy Greens and Tomato Gelee Recipe
Ingredients: 1 bunch basil, roughly chopped; 1 bunch tarragon, roughly chopped, 10 leaves reserved; 4 vine-ripe tomatoes, diced and blended; 1 tablespoon prepared horseradish; 4 ounces vodka; 6 sheets gelatin, soaked; 1 Granny Smith apple, peeled; 1/4 cup brunoise cucumber; 8 large stone crab claws, shells removed, knuckle meat reserved; 1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar; 1/4 cup creme fraiche; 1/4 teaspoon powdered sugar; 1 cup micro greens, may substitute chopped arugula; 1 teaspoon extra-virgin olive oil; Sea salt, for seasoning

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This Stone Crab Salad with Spicy Greens and Tomato Gelee recipe is fresh, flavorful, and simple enough for a weeknight.

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Cooking tools:

Fine-mesh sieve
Melon baller
Instant-read thermometer
Chef's knife
Cutting board
Saucepan
Stove
Refrigerator
Airtight container
Mixing bowl
Serving bowl
Spoon

Ingredients

1 bunch basil, roughly chopped
1 bunch tarragon, roughly chopped, 10 leaves reserved
4 vine-ripe tomatoes, diced and blended
1 tablespoon prepared horseradish
4 ounces vodka
6 sheets gelatin, soaked
1 Granny Smith apple, peeled
1/4 cup brunoise cucumber
8 large stone crab claws, shells removed, knuckle meat reserved
1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar
1/4 cup creme fraiche
1/4 teaspoon powdered sugar
1 cup micro greens, may substitute chopped arugula
1 teaspoon extra-virgin olive oil
Sea salt, for seasoning