This is a lovely simple salad, good as a meal in itself or as a dish in a salad buffet. A good hit of mustard (use a favourite!) combines with the slightly bitter endive to balance the richer, creamier chick peas and eggs.
2 to 4 servings
25 minutes prep time
Make the Salad:
3 or 4 extra-large eggs
1 large or 2 medium heads of Belgian endive
1/4 cup finely minced chives or parsley, or both
2 cups cooked, drained chick peas
Put the eggs in a pot with water to cover, and a tablespoon of salt. Bring to a boil and boil for 1 minute. Turn off the stove and leave them covered for 10 minutes. Rinse them in cold water until cool.
Meanwhile, finely shred the Belgian endive and mince the chives and/or parsley. Mix them in the salad bowl with the chick peas.
Peel and rinse the eggs, then chop them and add them to the salad. Toss with the dressing and serve.
Make the Dressing:
3 tablespoons sunflower seed oil
1/4 cup apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon black peppercorns, crushed
2 teaspoons Dijon mustard
You know the routine - whisk or shake in bowl or jar. Apply to salad.
Last year at this time I made Black Bean & Asparagus Salad.
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3 comments:
Endives are a veggie that I've never had, interestingly enough. However, I love chickpeas and egg salads without mayo, so perhaps this is a good way to give them a try!
I hope you'll let me know what you think if you do. Endive is definitely a vegetable worth trying.
sounds great!! Thanks so much for this creative dish!!
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