Pairing Notes: The brininess of the crab complements the Rosé's flavors, while the creaminess of the salad balances the wine's bright acidity.
Chef's Tip: Have your local butcher cook and shell the crab for you, it makes it much faster!
Recipe courtesy of Williams-Sonoma.com, adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007). Photo courtesy of Gary Ottonello for Cartograph.
The most tenacious endive on the planet grows in the Cartograph Garden (we can't stop it from popping back up after we cut it). We happened to have the parsley, chive and lemons on hand, and this recipe seemed like a great pairing for the Rosé.