Witlof (Belgian Endive) Salad
- 4 boiled eggs
- 4 Belgian Endives
- 3 tbsp Mayo
- 2 tsp Dijon mustard
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tbsp minced onion
- 2/4 tsp curry
- First boil the eggs. Let the water come to a boil add the eggs and cook for 9 minutes. Rinse with cold water, after they are cooled down peel and slice them, set them aside.
- Wash and clean the Belgian Endive. Make sure you take the pit out (very bitter). Cut the Belgium Endive in rings. Put immediately in water otherwise they will turn brown. When you are ready to use, put the Belgian Endive in a salad spinner, make sure they are dry.
- Mix the ingredients of the Salad dressing, then add to the Belgian Endive and eggs.
- Add the salad dressing and the eggs. Great as a side dish.
- 4 boiled eggs
- 4 Belgian Endives
- 3 tbsp Mayo
- 2 tsp dijon mustard
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tbsp minced onion
- 2/4 tsp curry
- First boil the eggs. Let the water come to a boil add the eggs and cook for 9 minutes. Rinse with cold water, after they are cooled down peel and slice them, set them aside.
- Wash and clean the Belgian Endive. Make sure you take the pit out (very bitter). Cut the Belgium Endive in rings. Put immediately in water otherwise they will turn brown. When you are ready to use, put the Belgian Endive in a salad spinner, make sure they are dry.
- Mix the ingredients of the Salad dressing, then add to the Belgian Endive and eggs.
- Add the salad dressing and the eggs. Great as a side dish.
read more