Crabmeat and Endive Salad
Source of Recipe
msn
List of Ingredients
Dressing ingredients
1 large tomato
1/2 cup mayonnaise
1 1/2 tsp Dijon mustard
2 1/2 tsps fresh lemon juice
1 tsp Cognac
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Pinch Cayenne pepper
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives
1 tbsp chopped fresh tarragon
Salad ingredients
1 1/2 tsps olive oil
1 cup peeled and chopped celery
Kosher salt
2 large Belgian endives
1 pound jumbo lump crabmeat, picked over carefully.
Freshly ground black pepper
Recipe
1. Prepare dressing: Place a fine-mesh strainer over a medium bowl. Cut the tomato in half crosswise and gently squeeze the halves, cut sides down, into the strainer. Use your fingers or a spoon to scoop out any juice and seeds remaining in the tomato, and strain these as well. You should have about 2 tbsps of strained "tomato water" in the bowl. Save the squeezed tomato halves for another use. Add all of the remaining dressing ingredients and whisk well to blend. Set aside.
2. For the salad, heat the oil in a medium skillet over medium-high heat. Add the celery and cook for 1 minute, just until the celery is still crunchy but no longer raw. Season with 1/4 tsp salt and set aside in a large bowl to cool.
Cut away and discard 1/4 inch of stem from the endives. Pell off and reserve 12 large outer leaves. Cut the remaining endive cores crosswise into 1/4 inch slices and add them to the bowl with the celery. Add the crabmeat and dressing, season with 1/8 tsp salt and 1/8 tsp pepper and stir gently with a rubber spatula to combine. Arrange 3 endive spears in a spoke pattern, with the tips facing out, on each of four chilled serving plates. Mound equal amounts of the salad in the center of each plate and serve.
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