Yield
Makes 6 to 8 servings
James Carrier

How to Make It

Step 1

Trim and discard ends from endive and slice heads crosswise on the diagonal.

Step 2

In a large bowl, mix lemon juice, olive oil, horseradish to taste, mustard, and pepper.

Step 3

Add endive, salmon, and capers to bowl and mix to coat. Press eggs through the large holes of a grater, or chop.

Step 4

Spoon salad onto plates; top with eggs. Add salt to taste.

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