Tomato Salad with Crab & Sungold Tomato French Dressing

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Step 1

MAKE THE DRESSING In a small saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add the tomatoes and cook until they begin to burst, about 1 minute. Be attentive to splattering. Add the garlic, ½ teaspoon of the salt, and the pepper. Cook until the garlic is soft and translucent, about 1 minute. Add the honey and watch for it to make large bubbles, 15 to 20 seconds. Add the vinegar and remove from the heat.

Step 2

Transfer the tomato mixture to a blender and blend on high speed for 20 to 30 seconds, until smooth. Pass the mixture through a fine-mesh strainer set over a bowl to remove any solids.

Step 3

Whisk the remaining 2 tablespoons oil and the remaining ¼ teaspoon salt into the tomato purée. Taste for salt and adjust if necessary. Set the dressing aside.

Step 4

MAKE THE SALAD Slice the heirloom tomatoes about ¼ inch thick and sprinkle the slices with the salt and pepper. Put 1 tablespoon of the dressing in the center of each of four small salad plates. Evenly divide the tomato slices and place them on top of each pool of dressing. Spoon 1% tablespoons of the rémoulade in the center of the tomatoes slices, and arrange the crabmeat on top, dividing it evenly. Garnish with the chive batons and edible flowers, sprinkle with pepper, and serve immediately.