Purple Belgian Endive and Crab Salad
From chefmeow 18 years ago
- - to make
- Serves 4
This is a really good salad. I love it and always get glowing reviews when I serve it. Enjoy
Ingredients
- 2 heads purple Belgian endive shopping list
- 4 teaspoons rice wine vinegar shopping list
- 1 pound fresh lump crabmeat shopping list
- 1 tablespoon minced fresh tarragon shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 tablespoon mayonnaise shopping list
- 2 teaspoons capers chopped shopping list
- 2 drops Tabasco sauce shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly-ground black pepper shopping list
How to make it
- Arrange 4 endive leaves on each of 4 chilled salad plates.
- Coarsely chop the remaining leaves and make a bed of them on the arranged leaves.
- Combine vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, Tabasco and lemon juice.
- Season with salt and pepper.
- Divide crab mixture equally among the plates mounding it on the beds of chopped endive.
- Serve immediately.
People Who Like This Dish 3
- christobrawn Springfield, U.S.A.
- pocketfulofwords Vanc Is, CA
- lovemybirds Dayton, OH
- abermouse Louisville, KY
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
Really interesting, such a medley of flavours. Thanks for sharing this recipe.
pocketfulofwords
in Vanc Is loved it
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" It was excellent "