Crab Salad in Endive Leaves
"Adapted for 4 from Giada De Laurentiis. I'm planning to serve this on Christmas Eve."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
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
- Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend.
- Gradually whisk in the oil.
- Add the crab meat and toss gently to coat.
- Arrange the endive spears on a platter.
- Spoon the crab meat atop the endive spears.
- Sprinkle with chives and serve.
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RECIPE SUBMITTED BY
I love to cook, my husband loves to eat. We're a perfect couple! However, I'm headed back to school, so I'm seeking recipes which will allow me to keep cooking AND keep the hubby happy. That's why I'm here. :-)
