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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crab Salad with Endive

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Crab Salad with Endive  Empty Crab Salad with Endive

    Post by Lobo Thu 28 Jan 2016, 8:19 pm

     Crab Salad with Endive  Img35l
    Crab Salad with Endive
     Crab Salad with Endive  Translucent
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 12
    When buying endive, look for firm, fat, crisp heads (usually about 6 inches long) with tight, unblemished white leaves ending in yellow tips. Green tips indicate that the endive is not fresh. The cut end should look fresh, with no browning.






    • 316

    Ingredients:


    • 1/2 fennel bulb, trimmed, quartered lengthwise and finely chopped
    • 1/2 lb. fresh lump crabmeat, picked over for shell fragments
    • 1 shallot, finely chopped
    • 1 Tbs. finely snipped fresh chives, plus more for garnish
    • 1 Tbs. finely chopped fresh flat-leaf parsley
    • 2 Tbs. mayonnaise
    • 1 Tbs. crème fraîche or sour cream
    • Juice of 1 lemon
    • 1/4 tsp. salt, plus more, to taste
    • 1/4 tsp. freshly ground white pepper, plus more, to taste
    • 6 large heads Belgian endive

     Crab Salad with Endive  Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Prepare the crab salad
    In a bowl, stir together the fennel, crabmeat, shallot, the 1 Tbs. chives, the parsley, mayonnaise, crème fraîche, lemon juice, the 1/4 tsp. salt and the 1/4 tsp. white pepper. Taste and adjust the seasonings with salt and white pepper.

    Assemble the salad
    Trim the root ends from the endive heads and separate into spears. Arrange 24 of the largest spears on a platter. Spoon a generous amount of crab salad onto the wide end of each spear, garnish with chives and serve immediately. Makes 24 pieces.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

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