Crab Salad on Endive
- 1/2 Fennel Bulb - trimmed, quartered lengthwise, and finely chopped
- 1/2 lb Fresh Lump Crabmeat (checked for shell fragments)
- 1 Shallot, finely chopped
- 1 tbsp Fresh Chives, finely snipped (plus more for garnish)
- 1 tbsp Flat Leaf Parsley, finely chopped
- 2 tbsps Mayonnaise
- 1 tbsp Creme fraiche (or sour cream)
- 1 Lemon, juiced
- 1/4 tsp Salt, plus more, to taste
- 1/4 tsp White Pepper, freshly ground, plus more, to taste
- 6 Heads Belgian Endive (large)
Pairing Notes: The brininess of the crab complements the Brut 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 Brust Rosé.