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.
Total Time
20min
5.0
1 Rating
Author: Garlic & Zest
Servings:
2
Ingredients
•
1
Tbsp
Dijon Mustard
•
1
clove
Garlic
, minced
•
2 1/2
Tbsp
Olive Oil
•
to taste
Ground Black Pepper
•
1
head
Endives
•
1/2
Apple
•
1
bunch
Radishes
, thinly sliced
•
2
Tbsp
Walnuts
, toasted, roughly chopped
•
1
Eggland's Best Classic Egg
•
2
Tbsp
Parmesan Cheese
•
to taste
Microgreens
Cooking Instructions
1.
Prepare the hard-boiled egg. Place the Eggland's Best Classic 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.
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.
3.
In a small bowl, add the minced Garlic (1 clove) and Dijon Mustard (1 Tbsp).
4.
Slowly drizzle the Olive Oil (2 1/2 Tbsp) into the mustard mix while stirring to emulsify. Add the freshly Ground Black Pepper (to taste) and stir to combine. Set aside.
5.
Pull the leaves of the Endives (1 head) apart and arrange on a platter.
6.
Add the Radishes (1 bunch) and sliced Apple (1/2), tucking them in and around the endive.
7.
Dot the roughly chopped hard boiled egg over the salad and sprinkle the roughly chopped Walnuts (2 Tbsp).
8.
Drizzle the dressing over the salad.
9.
For shredded Parmesan Cheese (2 Tbsp) sprinkle it evenly over the endive. Sprinkle with Microgreens (to taste) and serve.
10.
Enjoy!
Nutrition Per Serving
CALORIES
320
FAT
26.0 g
PROTEIN
8.1 g
CARBS
13.6 g
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