From: Chef-owner John Bentley, John Bentley’s Restaurant, Redwood City, CA. Yield: 6 servings. 1 small seedless watermelon, sliced ¼” thick 6 oz. fresh Dungeness crab meat 2 fresh California avocados* 2 limes, juiced, as needed chervil vinaigrette (recipe follows) deviled jicama (recipe follows) chives, chopped, as needed to taste, sea salt as needed for garnish, fresh California avocado slices Chervil Vinaigrette: 1 Tbsp. chervil, chopped 1 Tbsp. ...
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