Sweet crabmeat, rich avocado and crisp peppery greens: this is one of those dishes that people just can’t stop eating. If you are deprived of Dungeness crab where you live, you can substitute picked-over blue crabmeat.
10 SERVINGS
3 |
heads Belgian endive |
2 |
bunches watercress |
1½ |
teaspoons Dijon mustard |
2 |
tablespoons champagne vinegar |
½ |
teaspoon salt |
½ |
cup olive oil |
2 |
tablespoons snipped fresh chives |
2 |
avocados |
1 |
pound picked-over Dungeness or blue crabmeat (about two 2½-pound crabs, cooked and cleaned) |
Trim the dried-out bases of the endive. Cut each head into quarters and cut away the solid core. Slice the endive lengthwise into ribbons as thinly as you can. Trim any tough stems and faded leaves from the watercress and tear into bite-size pieces. (The dish can be prepared to this point up to 1 day ahead and refrigerated in a tightly covered container.)
When almost ready to serve, prepare the vinaigrette by blending together the mustard, vinegar, salt, oil and chives. You can do this in a small blender jar or by shaking vigorously in a small, tightly covered jar.
Combine the endive and watercress in a large bowl and dress with about two thirds of the vinaigrette. Toss to coat lightly and thoroughly combine the endive and watercress. Arrange in a layer on a large platter.
Pit and peel the avocados and cut them into a large dice. Place the avocados in the large bowl and dress with half the remaining vinaigrette. Stir gently to coat lightly without breaking up the avocado, and spoon in a single layer over the watercress and endive.
Place the crabmeat in the large bowl, add the remaining vinaigrette and toss gently to coat lightly without breaking up the crab pieces. Arrange the crab on top of the avocado and serve.