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Serves 4
Preparation time: 15 minutes

1 bunch watercress
2 tomatoes
2 ripe avocados
1⁄2 pound crabmeat
1 fresh red chile
2 tablespoons Dijon-style mustard
1 shallot
2 cloves garlic
1 teaspoon white wine vinegar
2 egg yolks
3 tablespoons vegetable oil

Note: This salad requires a 3-inch metal mold, which can be purchased from a good-quality kitchen shop or restaurant supply store. You can also make your own for no cost. Thoroughly rinse a 16- to 20-ounce food can (the type that typically contains pineapple chunks or baked beans). Using a traditional kitchen can
opener, remove the top and the bottom to make a metal tube, which is an ideal mold.
Wash the watercress and chop enough to yield 2 cups. Remove the seeds from the tomatoes and cut the flesh into 1⁄4-inch cubes. Remove the pit from the
avocadoes; peel and chop the avocadoes into 1⁄4-inch cubes. Pick over the crab and remove any remaining shell. Remove seeds from the chile.
Place the mustard, shallot, garlic, vinegar, seeded chile, and egg yolks in an electric blender and blend to a smooth paste. Drizzle in the oil a little at a time until the mixture is the consistency of mayonnaise.

Coat the inside of the mold with a little of the oil. Place the mold on a serving plate. Press a quarter of the chopped watercress into the bottom of the mold. Add some chopped tomato, then chopped avocado. Press down firmly. Place a quarter of the crabmeat on top of the avocado and press down firmly again.
Carefully remove the mold by continuing to press firmly onto the crabmeat as you turn and lift off the mold. As the mold lifts away, reduce the pressure on the crabmeat. Repeat with the remaining ingredients until you have 4 towers. Garnish with some of the remaining tomato and avocado slices, then pour some of the mustard mixture over each salad before serving.