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Soups and Stews


4 (1-inch-thick) diagonal slices baguette or other crusty bread
1/2 cup extra-virgin olive oil, plus more for brushing
3 medium garlic cloves
Kosher salt and freshly ground black pepper
2-1/2 pounds mixed heirloom tomatoes
1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced
4 radishes, shaved paper thin
1/4 medium red onion, sliced paper thin
1/2 yellow bell pepper, cut into matchsticks
2 tablespoons red wine vinegar
1/4 cup cilantro or tarragon leaves, chopped
1/4 cup basil leaves, rolled and sliced into thin slivers
2 teaspoons hot sauce, such as Tabasco
4 large red leaf lettuce leaves
Up to 1 pound lump crabmeat, optional

The crab is completely optional: It could just as easily be seared tuna, marinated tofu, or fresh mozzarella, and simply serves to make the salad a great lunch entree. If opting for crab, pick over it and remove any shell fragments, but do remember to handle it carefully to preserve the large, sweet chunks.
1. Preheat a grill, grill pan, or broiler to high.
2. Brush both sides of the bread with olive oil and grill until golden brown, about 2 minutes per side. Cut 1 of the garlic cloves in half and rub one side of each toast with the garlic. Sprinkle the toasts with salt, cut into 1-inch squares, and set aside.
3. Slice the tomatoes into bite-size chunks and place them in a large bowl, taking care to catch any juices on the cutting board and direct them into a small bowl. Add the cucumber, radishes, onion, and bell pepper to the tomatoes.
4. To make the vinaigrette, chop the remaining 2 garlic cloves, then add 1-1/2 teaspoons salt, and mash into a paste with a sturdy fork. Add to the small bowl with the reserved tomato juices along with the vinegar, cilantro, basil, and hot sauce. Then, whisking constantly, add the olive oil in a thin stream to combine.
5. To assemble, place 1 leaf of red leaf lettuce on each of 4 plates. Add the croutons to the tomato mixture, drizzle with vinaigrette, and toss gently so as not to break up the tomatoes. Taste for seasoning, add salt if needed, and divide the mixture in unruly piles on the plates.
Put the crabmeat in the empty tomato bowl and toss very gently to absorb the remaining dressing. Divide among the plates, and give thanks that February is far, far away, and serve.

Unrated