Crab Salad in Chicory Leaves

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy
4 tbsp white wine vinegar
2 tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
150ml extra-virgin olive oil
700g crabmeat, drained, picked over
6 heads chicory, 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 chicory spears on a platter. Spoon the crabmeat atop the chicory spears. Sprinkle with chives and serve.

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