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01/23/2010
last day at Google... Monday.
Jan 23, 2010 10:43:26 AM
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Post Crab Feast Appetizer
Dungeness Crab Salad on Endive Petals 7 oz cooked Dungeness crab meat 2 inner stalks of celery finely chopped 2 Tbsp mayonnaise 1 Tbsp freshly grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 ½ tsp Dijon mustard Coarse salt and freshly ground pepper 5-6 firm, fresh heads Belgium endive Fresh chopped parsley for garnish Cut 1/2 inch off the bottom (root end) of each head of endive. Separate the leaves, and set aside 24. Trim the leaves to measure about 4 inches in length. The leaves may be kept, in a single layer under a damp paper towel,...
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the best going away gift ever!
Anne Driscoll
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