This is the time of year us in the Palm Beaches live for. Well at least the ones of us to like to dine (that’s everyone, right?). It’s the time of the year when all the snowbirds and seasonal residents (i.e. those with a summer home) flock north so us fools in 100+ degree weather can fend for ourselves. The endless stream of who’s-who parties cease, society publications die down… and fabulous restaurants and hotels offer bountiful discounts to woo us locals. It’s the time of the year for stay-cations and to eat out with somewhat reckless abandon at the fancier digs because prices come down and prix fixe meals are all over town. Proof: it’s currently Palm Beach Restaurant Week, which is in its first year with more than 35 restaurants, features lunches for $20.12 and dinner $30.12. At most of the places on the list, that’s a steal…. especially for dinner or a weekend lunch (or weekday lunches if you have nowhere to be with your happily full belly).
Want to get a sense of the dishes you’d test out if you dined? Check out this lump crab and avocado salad from West Palm Beach’s Pistache, awesomely prepared by Executive Chef Julien Gremaud. This dude is genius. This dish is one of my favorite around town — the husband and I always get it — as the flavors balance each other so well. Try it out, and if you stop in, thank this very sweet chef for sharing it with this grateful chick!
{Ingredients // serves approx. 4}
10 oz of jumbo lump crab
1 and half hass avocado, cubed
4 sticks of hearts of palm (fresh if possible) cut length wise
1 bunch of scallions chopped fine
segment of 2 florida oranges cut in half
sel de guerande and pepper to taste
4 oz of lemon dressing (see recipe below )
micro greens for garnish
{Preparation}
In a large bowl mix all ingredients together, with a large spoon being careful to not break the crab lumps or the avocado lumps. Lay the bottom of the plate with the heart of palm then in a 3-inch diameter and 2-inch high ring, pour the salad mix. With the back of a spoon push down on the salad so it will hold its shape, then add the micro greens on top and cherry tomatoes.
lemon dressing
1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon prepared mustard
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon grated lemon rind
In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.
{photo credit: libby volgyes / palm beach restaurant week}
PS: Find me today at Julie Leah, a life + style blog, where I’m sharing more about me, my blogging advice, closets I want to raid and more. If not for me, check it out for Julie… this girl has an impressive blog!
