We just wanted something simple and light for dinner, and what better way to have a salad with some crispy Belgian endives ...

This salad is equal parts elegant and straightforward. This endive salad with orange zest, parmesan, and toasted pecans is a showstopper. It’s crisp, tangy, nutty, and perfect every time.

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 ...