Zany Purple Belgian Endive and Crab Salad Recipe from Belgium

Ingredients

• 2 heads of purple belgian endive
• 4 tsp of rice wine vinegar
• 1 lb (454 g) of fresh lump crabmeat
• 1 tbsp of minced fresh tarragon
• 2 tbsp of extra virgin olive oil
• 1 tbsp of mayonnaise
• 2 tsp of chopped capers
• 2 drops of tabasco sauce
• 1 tbsp of fresh lemon juice
• 0.5 tsp of salt
• 0.25 tsp of freshly- ground black pepper