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Endive salad with a twist

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Ingredients for 6 servings:

  • 1 head of lettuce (endive)
  • 6 eggs, hard boiled
  • 5 jacket potatoes
  • 1 large onion(s)
  • 250 g sour cream
  • 150 g natural yogurt
  • 3 tbsp quark with herbs
  • 1 tsp mustard
  • some milk
  • salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the endive thoroughly and cut into fairly thin strips. Hard-boil the eggs and then dice them. Peel and dice the boiled potatoes. Dice the onion and mix everything together. Make a creamy salad dressing from the cream, quark, yogurt, mustard, salt, and pepper. Stir in milk if desired until creamy. Pour over the salad. Mix and eat immediately. We like it with a gourmet fillet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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