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Crab, Avocado, Pomegranate Salad In Crisp Endive Leaves

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Crab, Avocado, Pomegranate Salad In Crisp Endive Leaves

Ingredients

  • 2 large egg yolks
  • 2 tablespoons vegetable stock
  • 3 tablespoons 100% pomegranate juice
  • 2 teaspoons rice vinegar
  • 1 tablespoon granulated sugar
  • 6 ounces cooked dungeness crab meat
  • 2 medium, ripe avocados, cut into 1/4-inch cubes
  • 1 cup pomegranate arils
  • 2 large heads belgian endive
  • finely grated lemon zest, to garnish
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Published 2014-09-09 13:12:41 (2 years ago).

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