A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Cook's Notes

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