John Myers
Chicory Egg Salad
The perfect chicory egg salad recipe with a picture and simple step-by-step instructions.
- 2 piston Chicory
- 2 Eggs
- 1 casket Fresh cress
- 150 g Crème fraîche with herbs
- 2 tablespoon Lemon juice
- 1 teaspoon Mustard
- 2 tablespoon Oil
- 2 tablespoon Agave syrup
- Salt
- Pepper
- Clean the chicory, cut in half. Remove the bitter stalk and cut into small pieces.
- Hard-boil the eggs, quench, peel them to cool and add eighths to the chicory
- Wash the cress, separate the leaves and add to the chicory.
****************************DRESSING**************
- Mix the creme fraiche with lemon juice, mustard, agave syrup, salt, pepper and oil well.
- Now pour the dressing over the salad and carefully mix in and let it steep a little
- Place the salad on a plate and enjoy ******************* GOOD APPETTIT *******************************************************************************************************************************************************************************************************************************************************************************? *
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