I was lucky enough to attend an event recently where the ’99 Dom Perignon was being poured. (I wonder how many consecutive days of drinking Dom it would take before I needed a change…)

Anyway, among the array of delicious passed appetizers were spoons of a crab “slaw” that included crunchy bites of very thinly sliced cucumber and carrot topped with silky avocado and jumbo lump crabmeat. It was simple but deliciously refreshing, and I immediately thought it would be simple to reproduce at home as a salad.

The delicate but bright flavors here would work with any number of more affordable bubblies, but if you’re in the mood to splurge:

Moet & Chandon 1999 Brut Champagne Cuvee Dom Perignon ($150). Elegant and complex, with finely textured crisp pear and citrus flavors layered with wet stone, yeast and a touch of fresh green herbal notes. Finishes clean and crisp and focused. Delicious now and over the next 10+ years. Locate this wine online or in your area.

Layered Crab, Cucumber & Avocado Salad
Serves 4 as a starter. This recipe doesn’t “hold” — you can do some of the prep ahead of time, but do not assemble until ready to serve! This would be pretty layered in a glass serving bowl.

1 hothouse cucumber, peeled, halved crosswise, and very thinly sliced lengthwise using a mandoline
2 avocados, peeled, pitted and thinly sliced
4 scallions, green parts only, finely chopped
1 carrot, peeled, halved crosswise, and very thinly sliced lengthwise using a mandoline
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil or lime basil
Juice of 1 lemon
1 pound jumbo lump crabmeat, carefully picked over, avoiding breaking up the lumps
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon (or more) extra virgin olive oil

In either a large serving bowl or in each individual serving bowl, layer the ingredients in the order given. Serve immediately!