Purple California Endive and Crab Salad Recipe

Recipe:recipebridges.com

Purple and blue fruits and vegetables are the exotics of the produce world. Like purple and blue flowers, they have a rare and special allure. They also rank high on the list of the most healthful foods, as they are especially rich in the antioxidants that protect the brain and memory.

Ingredients:

Leaves from 2 heads purple-tipped Belgian endive or regularĀ California endive

4 tsp. rice wine vinegar

1 lb. fresh or thawed frozen lump crabmeat

1 Tbs. minced fresh tarragon

2 Tbs. extra-virgin olive oil

1 Tbs. mayonnaise

2 tsp. capers, chopped

2 drops ofTabascosauce

1 Tbs. fresh lemon juice

1/2 tsp. salt

1/4 tsp. freshly ground pepper
Directions:

Arrange 3 or 4 endive leaves on each of 4 chilled salad plates. Coarselychop the remaining leaves and make a bed of them on the arranged leaves.

In a bowl, combine the vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, Tabasco and lemon juice, and season with the salt and pepper. Divide the crab mixture equally among the plates, mounding it on the beds of chopped endive. Serve immediately. Serves 4.

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

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