Bruno House Salad Recipe

Rinse and spin dry the mixed salad greens; place them in a large chilled bowl and set aside.

Prepare the cherry tomatoes by halving them; thinly slice the cucumber; julienne or shred the carrots. Keep all vegetables refrigerated until assembly.

Season crab

In a small bowl, gently toss the picked Dungeness crab meat with 1 tablespoon lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust salt/acid if necessary. Refrigerate until ready to assemble. Handle gently so lumps remain intact.

Core the tomatoes, blanch in boiling water for 20–30 seconds, then transfer to an ice bath. Peel, seed, and finely dice the tomatoes to make a concassé (about 2 cups).

Toss the tomato concassé with 1 tablespoon extra-virgin olive oil, 1 teaspoon salt, and the chiffonaded basil leaves. Let sit 5–10 minutes at room temperature to allow flavors to marry; refrigerate if not using immediately.

Heat a medium skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Add the thinly sliced onion and 1 teaspoon granulated sugar. Cook slowly, stirring occasionally, 20–25 minutes, until the onions are deeply golden and sweet. If they begin to stick, add a splash of the white wine or water to deglaze and scrape up browned bits.

When onions are caramelized, stir in 2 tablespoons passion fruit pulp and 1 teaspoon balsamic vinegar (optional). Cook 1–2 minutes more to warm the fruit pulp and meld flavors. Remove from heat and let cool to warm (not hot) before using on the salad.

In a small blender or with an immersion blender, combine the ripe avocado flesh, 1 tablespoon mayonnaise, 1 teaspoon minced garlic, 1 teaspoon fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. If the aioli is too thick, add up to 1 teaspoon water at a time to reach a pipeable/drizzleable consistency. Taste and adjust seasoning and acidity.

Transfer aioli to a squeeze bottle or small bowl and refrigerate until assembly.

Toss the chilled mixed greens very lightly with 1 tablespoon extra-virgin olive oil and, if desired, a light squeeze of lemon juice to season. Use just enough to lightly coat the leaves—do not overdress.

Divide the dressed greens among 4 plates or bowls (approximately 1.5 cups greens per serving).

Arrange the cucumber slices, cherry tomato halves, and carrot julienne evenly over the greens.

Gently mound 2 ounces of seasoned Dungeness crab meat on each salad, trying to keep large lumps intact for texture.

Spoon 2–3 tablespoons tomato concassé over or beside the crab on each plate.

Place a small quenelle or spoonful (about 1 tablespoon) of the warm caramelized onions with passion fruit beside the crab and tomatoes, so diners get a sweet-tart contrast.

Thinly slice the garnish avocado and fan 1/4 avocado per plate over the salad. Drizzle about 1 tablespoon avocado aioli around or over the salad in a decorative pattern.

Finish each plate with a few small basil leaves, a light grind of black pepper, and a quick pinch of flaky sea salt over the crab and avocado. Serve immediately with lemon wedges on the side.