Just before serving, drizzle with olive oil and garnish with oregano. Serve with crackers or sliced vegetables, or spoon into endive leaves.

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 ...