Peel off 24 large outer leaves, and trim the bases. Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and ...

Verdant asparagus and crisp endive leaves combine with toasted hazelnuts ... Swiss Gruyère but sweeter and more mellow. In this recipe the cheese is transformed into a light and airy spread ...