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
1/2 cup chopped tart green apple (such as Granny Smith)
1/2 cup chopped zucchini
1/2 cup chopped seeded red bell pepper
1/2 cup chopped seeded green bell pepper
1/4 cup chopped carrot
1/2 pound crab meat, drained well, picked over
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
Sauce:
2 tomatoes, peeled, seeded, chopped
1/3 cup chopped fresh cilantro
2 tablespoons Sherry wine vinegar
1 garlic clove, chopped
pinch of cayenne pepper
1/2 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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