Purple Belgian Endive & Crab Salad
Purple and blue fruits and vegetables are the exotics of the produce world. Like purple and blue flowers, they have a rare and special allure. They also rank high on the list of the most healthful foods, as they are especially rich in the antioxidants that protect the brain and memory.
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
Directions
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, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).
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, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).