Agriculture Reference
In-Depth Information
Trim the dried-out bases of the endive. Cut each head into quarters and cut away the solid
core. Slice the endive lengthwise into ribbons as thinly as you can. Trim any tough stems
and faded leaves from the watercress and tear into bite-size pieces. (The dish can be pre-
pared to this point up to 1 day ahead and refrigerated in a tightly covered container.)
When almost ready to serve, prepare the vinaigrette by blending together the mustard, vin-
egar, salt, oil and chives. You can do this in a small blender jar or by shaking vigorously
in a small, tightly covered jar.
Combine the endive and watercress in a large bowl and dress with about two thirds of the
vinaigrette. Toss to coat lightly and thoroughly combine the endive and watercress. Ar-
range in a layer on a large platter.
Pit and peel the avocados and cut them into a large dice. Place the avocados in the large
bowl and dress with half the remaining vinaigrette. Stir gently to coat lightly without
breaking up the avocado, and spoon in a single layer over the watercress and endive.
Place the crabmeat in the large bowl, add the remaining vinaigrette and toss gently to coat
lightly without breaking up the crab pieces. Arrange the crab on top of the avocado and
serve.
