Endive salad with egg dressing

Name: Endive salad with egg dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 (approx. 600 g) Head endive salad; 1 (approx. 350 g) Head radiccio salad; 1 washer Toast; 4 tablespoons of olive oil); 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON medium hot mustard; 1 Egg Yolk; 1 collar Chives

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 (approx. 600 g) Head endive salad
1 (approx. 350 g) Head radiccio salad
1 washer Toast
4 tablespoons of olive oil)
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON medium hot mustard
1 Egg Yolk
1 collar Chives

Directions

1
Prick the eggs and boil them in boiling water for about 9 minutes until hard. Then rinse and peel. In the meantime clean, wash and drain the endive and radiccio and pluck into bite-sized pieces. Cut toast into cubes. Heat 1 tablespoon of oil in a frying pan and toast the toast cubes in it until crispy. Remove and put aside. Season vinegar with salt, pepper and sugar.
2
Mix with mustard and egg yolk. Gradually add the remaining oil. Wash the chives, dab dry and cut into fine rolls. Eggs in sixths. Mix the salad with the dressing and arrange on plates with the eggs. Sprinkle with croutons and chives