Crab Salad in Endive Leaves |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted for 4 from Giada De Laurentiis. I'm planning to serve this on Christmas Eve. Ingredients:
4 tablespoons white wine vinegar |
2 tablespoons dijon mustard |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup extra virgin olive oil |
16 ounces crabmeat, drained, picked over |
4 heads belgian endive, trimmed, separated into spears |
chopped fresh chives, for garnish |
Directions:
1. Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend.
2. Gradually whisk in the oil.
3. Add the crab meat and toss gently to coat.
4. Arrange the endive spears on a platter.
5. Spoon the crab meat atop the endive spears.
6. Sprinkle with chives and serve.
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