Crab, Avocado, Pomegranate Salad in Crisp Endive Leaves
Makes approximately 8 to 10 servings
For the Pomegranate Dressing:
2 large egg yolks
2 tablespoons vegetable stock
3 tablespoons 100% pomegranate juice
2 teaspoons rice vinegar
1 tablespoon granulated sugar
For the Salad:
6 ounces cooked Dungeness crab meat
2 medium, ripe avocados, cut into 1/4-inch cubes
1 cup pomegranate arils
2 large heads Belgian endive
Finely grated lemon zest, to garnish
1. Make the Pomegranate Sauce: Fill the bottom half of a double boiler with water, making certain the bottom of the top half does not touch the water. Bring the water to a simmer. Whisk together the pomegranate sauce ingredients in the top half of the double boiler and place over the simmering water. Stir constantly until the sauce thickens and becomes the consistency of thin mayonnaise. Force the sauce through a fine-mesh sieve to strain out any lumps and let it cool. Refrigerate the sauce until ready to use.
2. Assemble the Salad: Pick through the crab meat to remove any cartilage or shell that may remain. Combine the crab meat, avocado, and pomegranate arils in a bowl and mix gently. Wash and separate the endive leaves. Spoon a small amount of the salad into each endive leaf. Drizzle the pomegranate sauce over the salad, garnish with lemon zest, and serve.