0.0 0

Crab and Endive Salad with Creamy Cognac Dressing

  • Servings: 2

To impress a date, Michael Romano, executive chef at Manhattan's Union Square Cafe, would add a touch of drama to his romantic menu by mixing this dish at tableside, "like an old-fashioned waiter."


slideshow More Amazing Seafood Recipes


KEY: Spring, Winter, Valentine's Day, Appetizers/starters, Salads, Fast

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets


  • 1/4 cup mayonnaise
  • 3/4 teaspoon Dijon mustard
  • 1 1/4 teaspoons fresh lemon juice
  • 1 teaspoon Cognac
  • 1/2 tablespoon finely chopped flat-leaf parsley
  • 1/2 tablespoon snipped chives, plus more for garnish
  • 1/2 tablespoon coarsely chopped tarragon
  • Kosher salt and freshly ground pepper
  • Pinch of cayenne
  • 1/2 teaspoon extra-virgin olive oil
  • 1 celery rib, finely chopped
  • 1 large Belgian endive, 6 outer leaves reserved, the rest thinly sliced crosswise
  • 1/2 pound jumbo lump crabmeat, picked over

How to make this recipe

  1. In a small bowl, whisk the mayonnaise with the mustard, lemon juice, Cognac and fresh herbs. Season with salt and pepper and the cayenne.
  2. Heat the olive oil in a small skillet. Add the celery and cook over moderately high heat until crisp-tender, about 1 minute. Spread the celery on a plate and refrigerate until chilled.
  3. In a medium bowl, gently toss the sliced endive with the crabmeat, celery and Cognac dressing. Season with salt and pepper. Arrange 3 endive leaves on each plate. Spoon the crab salad in the center, garnish with chives and serve.
Contributed By Published February 2001

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets

479248 recipes/crab-and-endive-salad-with-creamy-cognac-dressing 2013-12-06 Michael Romano spring|winter|valentines-day|appetizers-starters|salads|2|fast february-2001,michael romano,crab salad,union square cafe,endive salad,creamy cognac dressing,seafood salad recipes,crab-and-endive-salad-with-creamy-cognac-dressing 479248