Ingredients

4 fresh eggs
400 g of canned artichoke hearts
half turnip (200 g)
250 g endive, thinly sliced

Dressing ingredients

2 tbsp of sunflower oil
1 tbsp greek yoghurt
1 tbsp of mayonnaise
1 tsp mustard
2 tbsp of tarragon, finely chopped
2 tbsp of capers

This salad looks quite simple, but it tastes delicious with a creamy dressing, a little bitterness of the endive and savoury artichoke.

Rating

Preparation

Boil eggs and cut in quarters
Cut the artichoke hearts in halves and the turnip in julienne style.
Combine the endive, artichoke and turnip in a big bowl.
Start making the dressing: whisk the mayonnaise and mustard together and add the chopped tarragon and capers at the end.

Add the dressing to the endive salad and gently mix the dressing through the salad.