Just when I started getting used to waking up to frosty mornings, hills smokey with fog, and bowls upon bowls of hot soup, I woke up one morning to what felt like spring. The skies have been a sharp clear blue, the air smelling of clean soil, and all the neighborhood children have emerged to ride bikes on the street.
It may be short lived, but for now, we are really enjoying this hint of spring.
The little break from the cold and the rain feels like a mini vacation, and urges one to detox from a winter of heavy foods and endless sweets. I may not be able to indulge in a beach vacation right now, but these little salad boats were a great way to imagine my way to warm sand and a sea breeze.
Endive Spears with Crab, Pomelo and Avocado are simple, light, and what I call spa food. Nestled in endive leaves are sturdy chunks of brightly flavored pomelo, creamy avocado, and crab kissed with a hint of rice vinegar. And sprinkled on top, sandy grains of ruby red Molokai salt. This would make for a fresh appetizer, but for me today, it was the ideal afternoon snack.
Endive Spears with Crab, Pomelo and Avocado
- 12 endive leaves
- 1 pomelo, segmented (see How to Peel/Segment a Grapefruit for tips), each segment sliced into thirds
- 1 avocado, thinly sliced
- 6-8 oz crab
- light drizzle rice vinegar
- cilantro, finely chopped
- best quality course salt for finishing (I used red Molokai salt, but any good Kosher salt will do), to taste
In each endive spear, arrange pomelo and avocado. Top with crab. Drizzle lightly with rice vinegar. Garnish with cilantro and finishing salt. Serve immediately.