Endive Spears Filled w/ Crabmeat Salad

Dressing

Ingredients:

• 1 large tomato
• 1/2 cup mayonnaise
• 1 1/2 teaspoons dijon mustard
• 2 1/2 teaspoons fresh lemon juice
• 1 teaspoon cognac
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• pinch of cayenne pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon snipped chives plus extra for garnish

Instructions:

Place a fine-mesh strainer over a medium sized mixing bowl. Cut the tomato in half crosswise and gently squeeze the halves, cut sides down into the strainer. Scoop out any juice and seeds remaining in the tomato and strain these as well. You should have 2 tablespoons of strained tomato water. Add the remaining dressing ingredients and whisk well, then set aside.

Filling

Ingredients:

• 1 1/2 teaspoons olive oil
• 1 cup celery, peeled and chopped
• kosher salt
• 4 to 5 large belgian endives
• 1 pound jumbo lump crabmeat, picked over
• freshly ground black pepper

Instructions:

Heat the oil in a medium skillet. Add the celery and cook over medium-high heat for 1 minute until the celery is no longer raw but still crunchy. Season with 1/4 teaspoon salt and set aside in a bowl to cool. Peel off 24 large outer leaves and trim the bases. Cut of 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add the crabmeat and dressing and season with 1/8 teaspoon salt and pepper, then fold gently with a rubber spatula. Just before serving, mound 1 tablespoon of the crabmeat into the cut end of each endive spear. Garnish with the chives.