Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Prepare the hard-boiled egg. Place the
Egg (1)
in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Step 2
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the egg in ice water and peel.
Step 3
In a small bowl, add the minced
Garlic (1 clove)
and
Dijon Mustard (15 g)
.
Step 4
Slowly drizzle the
Olive Oil (40 mL)
into the mustard mix while stirring to emulsify. Add the freshly
Ground Black Pepper (to taste)
and stir to combine. Set aside.
Step 5
Pull the leaves of the
Endives (1 head)
apart and arrange on a platter.
Step 6
Add the
Radishes (1 bunch)
and sliced
Apple (1/2)
, tucking them in and around the endive.
Step 7
Dot the roughly chopped hard boiled egg over the salad and sprinkle the roughly chopped
Walnuts (15 g)
.
Step 8
Drizzle the dressing over the salad.
Step 9
For shredded
Parmesan Cheese (10 g)
sprinkle it evenly over the endive. Sprinkle with
Microgreens (to taste)
and serve.
