Belgian Endive Salad
Belgian Endive with Apples, Eggs, Celery and Dates
Servings: 4
Adjust servings here:
Equipment
- small bowl for dressing
- big bowl
Ingredients
- 2 belgian endive
- 1 apple Granny Smith
- 1 stick celery
- 2 eggs
- 6 dates
- 5 walnuts
- 1 lemon
DRESSING
- 4 tbsp yogurt
- 2 tsp honey
- 1/2 tsp mustard
- a few sprigs dill
- salt & pepper
Instructions
- Boil the eggs in water for 8 minutes. Rinse them under cold water and remove the shells.
- Cut the Belgian endive lengthwise and remove the inner part. Chop it into small strips and add it to a large bowl.
- Cut the apple and celery into small dice and add them to the bowl. Add lemon juice.
- Chop the eggs and add them to the bowl. Mix all ingredients.
- Cut the dates into slices, chop the walnuts finely, and add them to the bowl.
DRESSING
- Chop the dill and add to a small bowl. Add the yogurt, honey, mustard, salt and pepper and mix the dressing.
- Add the dressing to the larger bowl and mix all ingredients.