Purple Belgian Endive & Crab Salad
Delight your taste buds with this elegant and flavorful Crab and Belgian Endive Salad. A refreshing combination of tender lump crabmeat, zesty rice wine vinegar, aromatic tarragon, and a touch of heat from Tabasco sauce, all nestled on a bed of crisp endive leaves. This dish is not only visually stunning but also a perfect choice to impress your guests or enjoy a special meal at home. Serve this salad immediately to savor its vibrant flavors.
— Constant Cookbook
Ingredients
- Leaves from 2 heads purple-tipped Belgian
- endive or regular Belgian 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 of Tabasco sauce
- 1 Tbs. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
Instructions
- 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.
- Adapted from New Healthy Kitchen Series, <i>Starters,</i> by Georgeanne Brennan (Simon & Schuster, 2006).
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