Crabmeat and Parsley Salad

• 2 pounds crabmeat
• 1 bunch scallions
• 1 bunch

Pick over the crabmeat for any bits of shell and put it in a bowl. Refrigerate until just before serving.

Sliver the scallions, both the white and pale green parts. Pick the leaves from the parsley. If the leaves are small and tender, leave them whole; otherwise, sliver them. Separate and trim the leaves of the endive. Zest a teaspoon or so of the lemon.

To assemble the salad, s