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| Southern Endive Egg Salad
1 head of curly endive (chicory)
1 tomato, chopped
2 to 3 hard boiled eggs
salt and pepper to taste
1/2 teaspoon of salad herbs ( or a pinch each of basil, thyme, tarragon, and marjoram)
Wash the endive, drain and dry on paper towels. Remove any bruised leaves, and cut the endive up very fine. Add the chopped tomato and the chopped hard boiled eggs. Add salt and pepper to taste, and the salad herbs, and toss the salad. Let it stand in the refrigerator at least 1/2 hour before serving. Toss it lightly again and serve. This salad needs no dressing.
This salad may also be made with 1 or 2 stalks of Belgian endive. Serves 4 |
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