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Endive salad with artichoke and boiled egg

Time
20 minutes
Servings
4

This salad looks quite simple, but it tastes delicious with a creamy dressing, a little bitterness of the endive and savoury artichoke.

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cooking

Ingredients
  • 4 fresh eggs
  • 400 g of canned artichoke hearts
  • half turnip (200 g)
  • 250 g endive, thinly sliced
Dressing ingredients
  • 2 tbsp of sunflower oil
  • 1 tbsp greek yoghurt
  • 1 tbsp of mayonnaise
  • 1 tsp mustard
  • 2 tbsp of tarragon, finely chopped
  • 2 tbsp of capers
Contributor
Veggies first
Veggies First
Preparation

Boil eggs and cut in quarters
Cut the artichoke hearts in halves and the turnip in julienne style.
Combine the endive, artichoke and turnip in a big bowl.
Start making the dressing: whisk the mayonnaise and mustard together and add the chopped tarragon and capers at the end.

Add the dressing to the endive salad and gently mix the dressing through the salad.

Contributor
Veggies first
Veggies First