I would like to say I’ve tried this killer summer dish, but I’ve only just heard about this morning. Dali executive chef Joel Harloff, just back from his sold-out Beard House Foundation appearance, has created a Maryland lump crabmeat salad with poblano peppers, roasted sweet corn, tomatoes, and passion fruit vinaigrette. It sounds like just the thing to take your mind off the already oppressive heat. Stay tuned because I’ve got an e-mail into chef Harloff for the recipe. As soon as I get it, I’ll share. Oh, and if someone out there in the SideDish nation has tried it, let us know if it tastes as good as it sounds.
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