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Categories:
endives golden heavy cream ketchup red wine vinegar mayonnaise mustard lump crabmeat salt extra-virgin olive oil pecan halves
Viewed: 47 - Published at: 5 years agoIngredients
- 3 Belgian endives, cored and sliced crosswise 1/4 inch thick
- 1 Golden Delicous applepeeled, quartered and sliced crosswise 1/8 inch thick
- 1/4 cup plus 3 tablespoons heavy cream
- 2 tablespoons ketchup
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 pound lump crabmeat
- Salt and freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 2 cups packed mesclun
- 1/3 cup pecan halves, lightly toasted and coarsely chopped
Method
- In a small bowl, toss the endives and apple with 3 tablespoons of the cream.
- Whip the remaining 1/4 cup of cream to very soft peaks.
- Stir in the ketchup, 1 tablespoon of the vinegar, the mayonnaise and mustard.
- Fold in the crabmeat and season with salt and pepper.
- Stir 1 tablespoon of the vinegar into the endives and apples and season with salt and pepper.
- In a bowl, mix the olive oil with the remaining 1 teaspoon of vinegar; season with salt and pepper.
- Add the mesclun and toss.
- Mound the mesclun on plates.
- Top with the endives and apples and then the crabmeat.
- Sprinkle with the pecans and serve.
