Egg and radish salad

    30 minutes

    The salad greens used in this recipe—curly endive and witlof—have a slightly bitter taste that is complemented by the peppery heat of the radishes and the cream cheese dressing.

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    Serves: 4 

    • 2 medium eggs, hard-boiled
    • 8 large curly endive leaves
    • 2 medium heads witlof
    • 2 spring onions
    • 16 medium red radishes
    • 100 g cream cheese with herbs or plain cream cheese
    • 3 tablespoons yoghurt
    • 2 tablespoons herb vinegar
    • 2 tablespoons canola oil
    • 2 tablespoons finely chopped assorted fresh herbs: parsley, chives, dill, chervil or sorrel
    • salt and freshly ground black pepper

    Preparation:30min  ›  Ready in:30min 

    1. Slice eggs into thin rounds. Divide endive among serving plates. Place witlof leaves on top, open sides upwards.
    2. Finely chop white part of spring onions; slice green part into thin rounds. Finely dice radishes. Mix with white part of spring onions.
    3. To make the cream cheese dressing, combine cream cheese, yoghurt, vinegar and oil. Add herbs, reserving a little for garnish. Season with salt and pepper.
    4. Sprinkle radish/spring onion mixture evenly over the witlof. Top with dressing. Add egg slices. Sprinkle with remaining herbs and green parts of spring onions.

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