For the Salad:
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
For the Dressing:
1/4 cup extra-virgin olive oil
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.
