Time: about 30 minutes

1/2 cup heavy cream

3 large egg 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 (frisée), 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. Take off the heat. In a small nonreactive mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.

2. Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milk shake, about 2 to 3 minutes.

3. Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance. Makes about 1 cup.

4. To make the salad, put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 tablespoons of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.

Yield: 4 to 6 servings.

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