Crab Salad In Endive Leaves
By á-174942
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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, and separated into spears
- Chopped fresh chives for garnish
Details
Servings 6
Preparation
Step 1
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.
This recipe yields 6 servings.
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