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Crab Salad with Endive and Tomato-Cilantro Sauce


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Crab Salad with Endive and Tomato-Cilantro Sauce
Bon Appétit August 1995

 Crab Salad:
2 tablespoons olive oil
2 shallots, thinly sliced
1 teaspoon minced peeled fresh ginger
½ cup chopped tart green apple (such as Granny Smith)
½ cup chopped zucchini
½ cup chopped seeded red bell pepper
½ cup chopped seeded green bell pepper
¼ cup chopped carrot
½ pound crab meat, drained well, picked over
¼ cup mayonnaise
2 tablespoons chopped fresh chives


2 tomatoes, peeled, seeded, chopped
1/3 cup chopped fresh cilantro
2 tablespoons Sherry wine vinegar
1 garlic clove, chopped

Pinch of cayenne pepper
½ cup olive oil
2 heads Belgian endive, trimmed, separated into spears

Chopped fresh chives

 For Crab Salad:  Heat oil in heavy large skillet over medium-high heat.  Add shallots and ginger and sauté until tender, about 4 minutes.  Add apple, zucchini, both bell peppers and carrot; sauté until tender but not brown, about 5 minutes.  Remove from heat.  Cool to room temperature.  Mix crab meat, mayonnaise, 2 tablespoons chopped chives and sautéed vegetables in large bowl to blend.  Season to taste with salt and pepper.  (Can be prepared 1 day ahead.  Cover and refrigerate.)

For Sauce:  Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and purée until almost smooth.  Gradually add oil and blend until sauce is thick.  Transfer to medium bowl.  Season to taste with salt and pepper.  Arrange endive spears on large platter, tips toward platter edge.  Spoon crab salad into center of platter.  Drizzle sauce over endive.  Garnish salad with chopped fresh chives and serve.  6 appetizer servings.


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