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Features for "Crab Salad in Endive Leaves"
Served as accompaniment. Non-vegetarian dish. Speciality: Occasion - Brunch..
Ingredients for "Crab Salad in Endive Leaves" (Click here for measurement conversion) 4 Tablespoons White Wine Vinegar
2 Tablespoons Dijon Mustard
1 teaspoon dried Oregano
1/2 teaspoon Salt
1/4 teaspoon fresh ground Pepper
2/3 cup Extra Virgin Olive Oil
24 ounces lump Crabmeat, drained, picked for shell
6 heads Belgian Endive, trimmed, separated into spears
fresh Chives, chopped for garnish
Method for "Crab Salad in Endive Leaves"
Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend. Gradually whisk in oil. Add crabmeat and toss gently to coat. Arrange endive spears on pretty platter. Spoon crabmeat atop endive spears. Sprinkle with chives.
Comments
Preparation time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 6
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