Ingredients
6 heads Belgian endive
2 hard-boiled eggs
1 tablespoon chopped flat-leaf parsley
1 teaspoon grainy mustard
1 teaspoon red-wine vinegar
4 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
Preparation
Step 1 Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside. Step 2 Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive. Step 3 Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.
