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1
Prepare dressing: In a medium bowl, combine shallots, lemon juice, salt and black pepper.
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2
Allow to sit for 5 minutes, then gradually whisk in the vegetable oil and olive oil.
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3
Add the heavy cream and cayenne pepper, stirring to blend.
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4
Adjust seasonings to taste.
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5
Peel and core the apple, and cut into 1/8-inch matchsticks.
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6
Place in a large mixing bowl with the celery root, endive and 10 ounces of the crab.
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7
Add about half of the dressing, and toss to coat; add more dressing, if desired.
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8
Add the chives, 1 tablespoon of the celery leaves and all but 1 tablespoon of the parsley.
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9
Add additional lemon juice and salt and pepper as desired, to taste.
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10
To serve, peel avocado and slice into thin wedges.
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11
Place in a medium bowl, and toss with just enough olive oil to coat the wedges.
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12
Season with salt and pepper to taste.
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13
Divide the avocado among six plates.
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14
Divide the celery root mixture among plates, placing it on top of the avocado but allowing some of the avocado to show at one side.
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15
In a small bowl, combine the remaining crab meat, parsley and celery leaves.
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16
Add 1/2 tablespoon of the dressing, and toss to combine; reserve the remaining dressing for another use.
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17
Place a spoonful of crab mixture on top of each salad as garnish.
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18
Serve immediately.
