Crab Salad In Endive Leaves by Tori Nicole - Musely
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Crab Salad In Endive Leaves

posted in Food & Drink > Recipes
  • 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

  • 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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