Deviled Crab Meat and Chicory Salad With Egg Dressing

Ingredients

• ½ cup heavy cream
• 3 large eggs yolks
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon dry mustard
• ½ teaspoon salt
• Pinch of cayenne pepper
• Black pepper, to taste
• 1 tablespoon fruity extra virgin olive oil
• 8 ounces mixed salad greens like treviso, radicchio, Belgian endive and curly endive (frisée), cut in 1-inch ribbons
• ½ cup thinly sliced celery and leaves, from inner tender stalks
• 1 pound fresh jumbo lump crab meat
• 2 tablespoons snipped chives
• 1 small Meyer lemon, cut in very thin slices, then half-moons, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    289 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 289 milligrams cholesterol; 1004 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat. Take off the heat. In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.
2. Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2 to 3 minutes.
3. Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance. Makes about 1 cup.
4. To make the salad, put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 tablespoons of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.

30 minutes