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Endive and Apple Salad

Course Salad / Side Dish
Cuisine Dutch
Author Sam Franklin

Ingredients

  • 3-4 heads of endive aka <g class="gr_ gr_75 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="75" data-gr-id="75">chicory</g>, <g class="gr_ gr_76 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="76" data-gr-id="76">witlof</g> or witloof
  • 1 apple I use Jonagold which are crisp with a sweet and sour taste
  • 1 tablespoon mayonnaise
  • 2 tablespoons of natural yoghurt I use low fat
  • 4 Eggs
  • 1 tablespoon of lemon juice
  • a handful of pine nuts

Instructions

  • Hardboil your eggs then allow them to cool.
  • Chop the end off your endive, then remove the triangular hard bitter core.
  • Now chop the rest of the heads into small pieces and place in a large bowl.
  • Peel and chop your apple into thin julienne sticks then add to your endive in the large bowl.
  • In a separate bowl mix the mayonnaise, yoghurt, lemon juice and salt and pepper (taste to check that you have the right amount of lemon and seasoning to suit your taste).
  • Add the mayonnaise and yoghurt dressing to the endive and apple and mix well (if you are being posh you can now put the endive mixture in your pretty serving dish :) )
  • Peel and chop your eggs into quarters
  • Arrange your eggs and pine nuts on top of your endive salad.
  • Place in refrigerator and chill until you are ready to eat.