Name: Endive boats with avocado, pomegranate, & crab salad gluten
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: En
Ingredients: 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

Ingredients

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

Preparation

Preparation15 min

Cook time25 min

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.
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.