Crunchy Endive and Walnut Salad

00:20:00

This is a great salad to enjoy between the holidays. You can steer your way back to a diet that doesn’t subsist solely on carbohydrates and enjoy every bite with this bright, crunchy salad.

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Ingredients
- Serves 2 +
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1 tablespoon Dijon Mustard
2 1/2 tablespoon Olive Oil
1 head Endive
2 thinly sliced Radish
2 tablespoon toasted, roughly chopped Walnut
2 tablespoon Parmesan Cheese
to taste Microgreens
Directions HIDE 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 (1 tablespoon).
STEP 4
Slowly drizzle the Olive Oil (2 1/2 tablespoon) 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 Endive (1 head) apart and arrange on a platter.
STEP 6
Add the thinly sliced Radish (2) 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 Walnut (2 tablespoon).
STEP 8
Drizzle the dressing over the salad.
STEP 9
For shredded Parmesan Cheese (2 tablespoon) sprinkle it evenly over the endive. Sprinkle with Microgreens (to taste) and serve.
STEP 10
Enjoy!
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