Crab Salad in Endive From Giada De Laurentiis

By: Giada De Laurentiis Everyday Italian

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.

 

15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

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