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Endive and Egg Salad

Serves: 4


3 tbsp olive

4 large eggs

1 Baby Endive, separated, washed and chopped

6 slices bacon, fried crisp and crumbled

cup diced canned beetroot, drained

For vinaigrette;

9 tbsp sherry vinegar

1 garlic clove crushed

1 tbsp dijon mustard

1 tbsp sugar

1 tbsp olive oil

salt and pepper to taste





Fry eggs sunny side up, and keep warm on a plate.

To make vinaigrette whisk together all ingredients except olive oil. Incorperate olive oil slowly.

Toss endive with vinaigrette and serve onto four plates. Sprinkle with crumbled bacon and beetroot.

Place egg on top of each salad and serve.


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Peter Schreurs and Sons
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