Petitchef

Endive boats with avocado, pomegranate, & crab salad gluten

Appetizer
6 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 6

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

  • 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.

Photos

Endive Boats with Avocado, Pomegranate, & Crab Salad Gluten, photo 1
Endive Boats with Avocado, Pomegranate, & Crab Salad Gluten, photo 2
Endive Boats with Avocado, Pomegranate, & Crab Salad Gluten, photo 3
Endive Boats with Avocado, Pomegranate, & Crab Salad Gluten, photo 4
Endive Boats with Avocado, Pomegranate, & Crab Salad Gluten, photo 5

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