Best 3 Endive Egg Salad Recipes
Indulge in a symphony of flavors with our delectable Endive Egg Salad recipes, a culinary masterpiece that combines the crisp texture of endives with the creamy richness of egg salad. Embark on a culinary journey as we present three enticing variations: the Classic Endive Egg Salad, a timeless favorite that captures the essence of this dish; the Avocado and Bacon Endive Egg Salad, a burst of flavors with creamy avocado and smoky bacon; and the Mediterranean Endive Egg Salad, an explosion of Mediterranean herbs and tangy feta cheese. Prepare to tantalize your taste buds with these culinary creations, perfect for a light lunch, elegant brunch, or delightful appetizer.
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ENDIVE SALAD WITH EGG AND ANCHOVY
For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal - or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.
Provided by David Tanis
Categories lunch, salads and dressings, main course, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
- Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
- Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
- Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
- Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.
BELGIAN ENDIVE WITH EGG SALAD
Categories Egg Cocktail Party Low Carb Quick & Easy Buffet Shrimp Endive Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 7
Steps:
- Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)
- Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each; sprinkle with paprika.
- On large platter, arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead. Cover; chill.)
ENDIVE EGG SALAD
Serve our spicy egg salad on endive leaves for a light lunch or elegant appetizer.
Provided by Paula Jones
Categories Lunch
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
- To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold water to help remove shell.
- In medium bowl, chop eggs with knife or pastry blender. Add mayonnaise, curry powder, salt and pepper; mix with fork until blended. Spoon egg salad into endive leaves; sprinkle with onion.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Choose fresh endives: Select firm and crisp endives with vibrant green leaves. Avoid wilted or bruised leaves.
- Hard-boil eggs perfectly: Place eggs in a single layer in a saucepan, cover with cold water, and bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes. Immediately transfer eggs to an ice bath to stop the cooking process.
- Chop the ingredients evenly: Finely chop the endives, celery, red onion, and parsley to ensure they blend well with the other ingredients.
- Use high-quality mayonnaise: Opt for a good-quality mayonnaise that is made with simple, natural ingredients. Avoid mayonnaise containing artificial flavors or preservatives.
- Season to taste: Adjust the seasonings to your preference. Add more salt, pepper, or Dijon mustard, if desired.
- Serve immediately or chill: Endive egg salad is best enjoyed immediately after preparation, but it can also be chilled for later use. If chilling, store the salad in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This endive egg salad is a light, refreshing, and flavorful dish that is perfect for a quick and easy lunch or snack. With its combination of crisp endives, hard-boiled eggs, celery, red onion, parsley, and a tangy mayonnaise dressing, this salad is sure to satisfy your taste buds. It is also a great way to use up leftover hard-boiled eggs. Whether you serve it on its own, on a sandwich, or as a side dish, this endive egg salad is sure to be a hit.
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