Crab Salad In Endive Leaves
Crab Salad In Endive Leaves
Servings
8
Prep Time
20 minutes
Calories
241
Author:
Giada De Laurentiis

Ingredients
-
4 tablespoons high quality white wine vinegar, such as Guerzoni
- 2 tablespoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
-
2/3 cup high quality extra-virgin olive oil
- 24 ounces crabmeat, drained, picked over
- 6 heads Belgian endive, trimmed, separated into spears
- Chopped fresh chives, for garnish
Instructions
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 241
Amount/Serving
% Daily Value
- Carbs
- 2 grams
- Protein
- 16 grams
- Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 82 milligrams
- Sodium
- 523 milligrams
- Fiber
- 1 grams
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