Purple Belgian Endive And Crab Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a really good salad. I love it and always get glowing reviews when I serve it. Enjoy Ingredients:
2 heads purple belgian endive |
4 teaspoons rice wine vinegar |
1 pound fresh lump crabmeat |
1 tablespoon minced fresh tarragon |
2 tablespoons extra virgin olive oil |
1 tablespoon mayonnaise |
2 teaspoons capers chopped |
2 drops tabasco sauce |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly-ground black pepper |
Directions:
1. Arrange 4 endive leaves on each of 4 chilled salad plates.
2. Coarsely chop the remaining leaves and make a bed of them on the arranged leaves.
3. Combine vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, Tabasco and lemon juice.
4. Season with salt and pepper.
5. Divide crab mixture equally among the plates mounding it on the beds of chopped endive.
6. Serve immediately.
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