Gluten-Free Mixes and Italian Family Recipes

Crab Salad on Endive


March 6, 2015

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 4


For the Salad:

6 ounces fresh crabmeat

4 large strawberries, rinsed and cut into small dice

1 celery rib, sliced very thin

1 tablespoon minced fresh basil

1 tablespoon minced fresh flat-leaf parsley

3 heads endive, separated into individual leaves

1 ounce pine nuts, toasted

For the Dressing:

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

Dash sea salt

Dash 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.

HELPING HANDS: Kids can help mix the salad.