Crab Salad in Endive Leaves

Total Time:
20 min
Prep:
20 min

Yield:
6 servings
Level:
Easy

CATEGORIES
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

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.

Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Crab Salad Napoleons with Fresh Pasta

    Recipe courtesy of Giada De Laurentiis