Endive Boats with Avocado, Pomegranate, and Crab Salad
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
1. 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.
2. 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.
Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.