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Endive and Grainy Mustard Salad

Belgian endive should be pale yellow with white edges. If the leaves are turning green or have brown spots, they aren't fresh.

  • servings: 4

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Ingredients

  • 6 heads Belgian endive
  • 2 hard-boiled eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon grainy mustard
  • 1 teaspoon red-wine vinegar
  • 4 teaspoons extra-virgin olive oil
  • Salt and freshly ground pepper

Directions

  1. Step 1

    Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside.

  2. Step 2

    Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive.

  3. Step 3

    Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.

Source
Martha Stewart Living, January 1993

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