Belgian Endive and Curried Crab Salad |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 32 |
|
This is a fabulous recipe I found in Saveur Magazine. Ingredients:
6 tablespoons mayonnaise |
2 teaspoons curry powder |
1 garlic clove, minced |
2 tablespoons lemon juice, freshly squeezed |
2 -3 teaspoons water |
5 sprigs fresh tarragon leaves, finely chopped |
2 tablespoons fresh lemon juice |
3/4 cup lump crabmeat |
salt & freshly ground black pepper, to taste |
4 -5 heads belgian endive, leaves separated |
Directions:
1. In a medium bowl, whisk together mayo, curry powder, garlic, tarragon, lemon juice, and 2-3 teaspoons water.
2. Add crabmeat, and season with salt and pepper.
3. Mix well to combine.
4. Spoon 1 Tablespoon of crabmeat mixture onto the root end of each endive leaf.
5. It is suggested to arrange on a round platter all the way around, and place ripe cherry tomatoes in the center.
|
|