Endive Boats with Avocado, Pomegranate, & Crab Salad
Makes approximately 30 boats
Recipe Note: For those who want to make sure this appetizer is gluten-free, make sure to use a gluten-free soy sauce or tamari. You could also substitute Bragg Fluid Aminos if you can’t find a gluten-free soy sauce.
For the Pomegranate Sauce:
3 egg yolks
1/4 cup dashi (or vegetable stock)
4 teaspoons rice vinegar
2 tablespoons pomegranate juice concentrate
1 tablespoon granulated sugar
1 teaspoon soy sauce
2 medium, ripe avocados cut into 1/4-inch cubes
6 ounces cooked crab meat
3/4 cup pomegranate arils
2 large heads Belgian endive
Finely grated lemon zest, to garnish
1. Make the Pomegranate Sauce: Combine the pomegranate sauce ingredients in a double boiler, stirring constantly until the sauce thickens and becomes the consistency of thin mayonnaise. Force the sauce through a fine-mesh sieve and let it cool. Refrigerate sauce until ready to use.
2. Make the boats: Pick through the crab to remove any cartilage or shell that may be present. Combine the crab meat, avocado, and pomegranate arils in a bowl and mix gently. 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.