- Arrange 3 or 4 endive leaves on each of 4 chilled salad plates. Coarsely chop 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.
- This recipe yields 4 servings.
- Comments: 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.
Notes:
Recipe adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006) |
