Crab Salad in Endive Leaves

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 6 servings
LEVEL: Easy

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
recipe tools

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.
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