Deviled Crab Meat and Chicory Salad With Egg Dressing

• 1/2 cup heavy cream
• 3 large eggs yolks
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon dry mustard
• 1/2 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 (frisee), cut in 1-inch ribbons
• 1/2 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

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

heavy cream, eggs yolks, white wine vinegar, lemon juice, mustard, mustard, salt, cayenne pepper, black pepper, olive oil, treviso, celery, jumbo lump crab meat, chives, lemon

Taken from cooking.nytimes.com/recipes/12285 (may not work)