Chilled Seafood and Baby Root Vegetable Salad

Savannah has always been a fun place to visit – the architecture, history and gardens are all big draws for me. and the food can’t be beat! I just love the local specialties and tasty twists on traditional Southern cuisine. During a trip to Savannah last spring I met up with chef Chris Nason of the Sapphire Grill and he gave me this recipe for cold seafood salad. Chris leaves the choice of root vegetables to the cook. I like to use whatever is readily available, usually baby carrots and fingerling potatoes. Parsnips, rutabagas, turnips and celeriac would also work.


    • 1 cup cooked jumbo lump crab meat, chilled
    • 1 cup cooked lobster meat, chilled
    • 1 cup quartered, steamed and chilled baby root vegetables of your choice
    • 1/2 cup champagne, reduce by half
    • 1/4 cup fine extra virgin olive oil
    • 1/4 cup shallots, peeled and thinly sliced
    • 2 cloves garlic, finely sliced
    • 1 tablespoon de-stemmed herbs of your choice
    • 1/2 tablespoon sea salt
    • 1/4 cup rice vinegar
    • 1 teaspoon cracked black pepper
    • juice from 2 limes
    • zest of one lime


    1. In a large mixing bowl add all the ingredients except the lobster, crab and herbs.
    2. Whisk vigorously.
    3. Add the crab, lobster and herbs and gently toss.
    4. Serve immediately.