Celery, Endive and Crab Salad
4 to 6 servings.
2 cups celery leaves and thin-sliced inner stalks
6 radishes, sliced thin
4 Belgian endives, cut into 3/4-inch rounds and cores removed
8 ounces lump crab meat
Grated zest of one lemon
1/4 teaspoon sea salt
3 tablespoons freshly squeezed lemon juice
3 tablespoons best-quality olive oil
Freshly ground black pepper
Snipped chives for garnish (optional)
Place celery leaves and sliced stalks, radishes, endives, crab meat and lemon zest in a salad bowl.
Make the dressing: In a separate, small bowl, whisk the salt into the lemon juice, then whisk in the olive oil. Pour the dressing onto the salad, add freshly ground pepper to taste and toss well. Garnish with snipped chives, if you like.