home Events Recipes Menus Kids Can Cook 2 Contact Blog Shop
Favorites   Soups & Salads   Pasta & Grains   Meats, Puoltry & Seafood   Vegetables   Desserts
PreOrder

IACP



Crab Salad on Endive

SERVES: 4 • PREP TIME: 10 minutes

HELPING HANDS: Kids can help mix the salad.

6
4
1
1
1
3
1


1/4
1
Dash
Dash
For the Salad:
ounces fresh crabmeat
large strawberries, rinsed and cut into small dice
celery rib, sliced very thin
tablespoon minced fresh basil
tablespoon minced fresh flat-leaf parsley
heads endive, separated into individual leaves
ounce pine nuts, toasted

For the Dressing:
cup extra-virgin olive oil
tablespoon fresh lemon juice
sea salt
freshly ground white pepper

Prepare the Dressing:
In a small bowl, whisk the olive oil with the lemon juice, salt and pepper until thoroughly mixed.

Prepare the Salad:
Combine crabmeat, strawberries, celery, basil and parsley in a medium bowl. Stir in dressing. Spoon a small amount onto the tip of each endive leaf. Top with a few toasted pine nuts. Serve immediately.


 
© Copyright 2010 • All Rights Reserved • A Tavola Together