Crab With Crisp Bitter Greens

This outstanding dinner salad came to The Times via the British chef and restaurateur April Bloomfield, whose John Dory Oyster Bar in New York sometimes serves a slightly spicy crab salad with arugula and the tender fall chicory known as puntarelle. I swapped out those greens for a mix of endive and chicory, and the Holland chili pepper she uses at the restaurant for a more accessible jalapeño pepper. The result accentuates the sweetness of the crab, and features a fiery slickness beneath it.

Ingredients

• 1 Belgian endive
• 1 head chicory
• 3 cups arugula (roughly 3 handfuls)
• 1 egg yolk
• ¼ teaspoon minced garlic
• ¼ cup plus 2 tablespoons freshly squeezed lemon juice
• 1 cup plus 4 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• 1 pound crabmeat (approximately 2 cups)
• 1 small jalapeño pepper, seeded and finely diced (approximately 2 teaspoons)
• 1 pinch Maldon or other flaky sea salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    719 calories; 69 grams fat; 9 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 21 grams protein; 156 milligrams cholesterol; 725 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. Separate the endive leaves, then slice them lengthwise as thinly as you can. Soak the sliced endive in a big bowl of ice water. Meanwhile, remove the outer leaves of the chicory and reserve for another use. Wash four big handfuls of the tender inner chicory leaves. Tear them into bite-size pieces and add to the bowl of ice water. Wash the arugula and add it to the ice water. Set aside for at least 10 minutes, or until ready to use.
2. Make the aioli. Put egg yolk, garlic and 2 tablespoons lemon juice into the bowl of a food processor and pulse to combine. Slowly emulsify with 1 cup of the extra-virgin olive oil. If at any point the aioli becomes superglossy or the oil begins to bead, add a drop of ice water, then continue to stream in the oil. Season with salt to taste. Set aside.
3. Season crab with 1 tablespoon aioli, 1/4 cup lemon juice, 2 tablespoons olive oil and 1 teaspoon kosher salt. Add diced jalapeño. Set aside.
4. Drain the greens, then spin dry using a salad spinner. Transfer them to a large bowl. Dress with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and 1/2 teaspoon kosher salt. Toss thoroughly, and adjust seasoning to taste.
5. Scatter about 1/4 cup of the dressed crabmeat on each plate (a scant 1/4 cup). Place a layer of greens atop the crab and then a little more crab again. Finish each plate with a dollop of aioli on the side and a sprinkle of Maldon or other flaky sea salt on top.

About 30 minutes