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1
Separate the endive leaves, then slice them lengthwise as thinly as you can.
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2
Soak the sliced endive in a big bowl of ice water.
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3
Meanwhile, remove the outer leaves of the chicory and reserve for another use.
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4
Wash four big handfuls of the tender inner chicory leaves.
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5
Tear them into bite-size pieces and add to the bowl of ice water.
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6
Wash the arugula and add it to the ice water.
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7
Set aside for at least 10 minutes, or until ready to use.
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8
Make the aioli.
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9
Put egg yolk, garlic and 2 tablespoons lemon juice into the bowl of a food processor and pulse to combine.
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10
Slowly emulsify with 1 cup of the extra-virgin olive oil.
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11
If at any point the aioli becomes superglossy or the oil begins to bead, add a drop of ice water, then continue to stream in the oil.
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12
Season with salt to taste.
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13
Set aside.
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14
Season crab with 1 tablespoon aioli, 1/4 cup lemon juice, 2 tablespoons olive oil and 1 teaspoon kosher salt.
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15
Add diced jalapeno.
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16
Set aside.
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17
Drain the greens, then spin dry using a salad spinner.
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18
Transfer them to a large bowl.
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19
Dress with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and 1/2 teaspoon kosher salt.
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20
Toss thoroughly, and adjust seasoning to taste.
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21
Scatter about 1/4 cup of the dressed crabmeat on each plate (a scant 1/4 cup).
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22
Place a layer of greens atop the crab and then a little more crab again.
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23
Finish each plate with a dollop of aioli on the side and a sprinkle of Maldon or other flaky sea salt on top.
