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Chopped Endive Salad with Smoked Salmon





Yields
Makes 6 to 8 servings

Chopped Endive Salad with Smoked Salmon




James Carrier
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 73Calories from Fat 56
% Daily Value *
Total Fat 4.5g7%

Saturated Fat 1.1g6%
Cholesterol 61mg21%
Sodium 269mg12%
Total Carbohydrate 3.5g2%

Dietary Fiber 1.3g6%
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.