California Endive Salad with Crab

California Endive Salad with Crab

Louis Kemp® Ready-to-Eat Seafood
helps you make every meal special.

INGREDIENTS:

8 heads California or Belgium endive
1 head radicchio
1 lb. baby mixed lettuce salad
2 pkgs. (8 oz. each) Louis Kemp Crab Delights® Flake Style
1 tbsp. chopped chives


RASPBERRY VINAIGRETTE DRESSING

1/4 cup raspberry vinegar
1 tsp. Dijon mustard
1/2 tsp. minced fresh ginger root
1/2 clove garlic, minced and mashed to a paste
1/3 cup extra-virgin olive oil
1/2 cup Wesson® Vegetable Oil
  salt and pepper to taste

Prepare salad dressing by mixing the ingredients together, adjust seasoning to taste.

Remove the leaves from the endive heads and set aside. Wash and chop radicchio, set aside. Wash the baby green lettuce, set aside. Arrange 6 leaves of endive on each of the 8 chilled salad plates. Mix the baby greens, radicchio, ²⁄³ of the Louis Kemp Crab Delights and toss with the dressing. Place salad mix on top of the endive leaves. Sprinkle remaining Louis Kemp Crab Delights and hives
on top. Serve immediately.

Preparation Time:
25 minutes

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