Giada's Crab Salad in Endive


4 tablespoons white wine vinegar

2 tablespoons Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup extra-virgin olive oil

24 ounces crabmeat, drained, picked over

6 heads endive, trimmed, separated into spears

Chopped fresh chives, for garnish


Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat. Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

By Giada De Laurentiis, Everyday Italian.