Crab Salad in Endive Leaves (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
4 tablespoons white wine vinegar |
2 tablespoons dijon mustard |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2/3 cup extra-virgin olive oil |
24 ounces crabmeat, drained, picked over |
6 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. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
2. Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.
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