James Carrier
YieldsMakes 6 to 8 servings

How to Make It

Step 1
1

Trim and discard ends from endive and slice heads crosswise on the diagonal.

Step 2
2

In a large bowl, mix lemon juice, olive oil, horseradish to taste, mustard, and pepper.

Step 3
3

Add endive, salmon, and capers to bowl and mix to coat. Press eggs through the large holes of a grater, or chop.

Step 4
4

Spoon salad onto plates; top with eggs. Add salt to taste.

Ingredients

 8 ounces each red and white Belgian endive (or all one color), rinsed
 1 1/2 tablespoons lemon juice
 1 tablespoon olive oil
 3/4 to 1 teaspoon prepared horseradish
 1 teaspoon Dijon mustard
 1/4 teaspoon pepper
 4 ounces hot-smoked salmon, skin removed, flaked or broken into pieces
 2 tablespoons drained capers
 2 hard-cooked eggs, peeled
  Salt

Directions

Step 1
1

Trim and discard ends from endive and slice heads crosswise on the diagonal.

Step 2
2

In a large bowl, mix lemon juice, olive oil, horseradish to taste, mustard, and pepper.

Step 3
3

Add endive, salmon, and capers to bowl and mix to coat. Press eggs through the large holes of a grater, or chop.

Step 4
4

Spoon salad onto plates; top with eggs. Add salt to taste.

Chopped Endive Salad with Smoked Salmon
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