RECIPE
11 INGREDIENTS10 STEPS20MIN

Crunchy Endive and Walnut Salad

5.0
1 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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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.

20MIN

Total Cooking Time

11

Ingredients
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 Tbsp
Dijon Mustard
1 clove
Garlic, minced
2 1/2 Tbsp
1 head
Endive
1/2
2
Radishes, thinly sliced
2 Tbsp
Walnuts, toasted, roughly chopped
1
Egg
to taste
Microgreens
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Directions

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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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