Julio's Delicatessen

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I made this salad as a light starter for a seafood-focused dinner this weekend.  The mayonnaise can be made a few days in advance.  I love the flavor and texture of Dungeness crab (and the fact that it reminds me of the time we spent in the San Francisco Bay Area), but any variety will work (as will other cooked, sweet seafood).

For the curry mayonnaise dressing

• 1 egg yolk
• ¼ cup rice vinegar
• Salt
• 1 tsp curry powder
• 1 cup grapeseed oil

For the salad

• 1 lb Dungeness crab meat
• 1 fuji apple, peeled and cubed
• 1 celery stalk, diced
• 1 cucumber, peeled and diced
• ½ yellow pepper, seeded and diced
• 1 shallot, finely diced
• 1 tsp lemon zest
• Frisee or other delicate greens

Prepare the mayonnaise – Add the egg yolk, vinegar, ½ tsp salt, and the curry powder to a blender jar.  Blend until smooth.  Slowly add the oil with the blender running.  Continue blending until the mixture reaches the desired consistency.

Make the salad – combine all of the salad ingredients except the greens in a large bowl.  Add some of the mayo and toss.

Plate the salad – place some greens on each plate.  Scoop the dressed salad mixture on top.