Chopped Endive Salad with Smoked Salmon
James Carrier
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.
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