Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter.
They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
36K 4.3/5 based on 3 reviews
Last modified on: March 11th 2020
Keywords for this recipe:For 2 people, you will need:
- 1
375 g red Belgian endive - 2
parsley - 3
1 hard-boiled egg - 4
1 slice bread - 5
½ tablespoon olive oil - 6
1 slice smoked ham - 7 2 tablespoons olive oil
- 8
2 tablespoons Rémoulade dressing - Total weight: 573 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 21 min. | 8 min. | 29 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Prepare 375 g red Belgian endives...
Stage 2 - 5 min.
...slice finely and put in a salad bowl.
Stage 3 - 2 min.
Add the chopped parsley and mix well.
Cover with a plate while preparing the rest.
Cover with a plate while preparing the rest.
Stage 4 - 3 min.
Finely chop 1 hard-boiled egg.
Stage 5 - 2 min.
Cut 1 slice bread into small cubes.
Stage 6 - 3 min.
Heat ½ tablespoon olive oil in a small frying pan on high heat. When really hot, add 1 slice smoked ham.
Fry rapidly on both sides.
Fry rapidly on both sides.
Stage 7 - 2 min.
Remove from the pan and cut into strips with scissors.
Stage 8 - 5 min.
Use the same pan, without cleaning and still on high heat. Pour in 2 tablespoons olive oil and when good and hot, add the bread cubes.
Stage 9
Fry the croutons until golden brown all over, stirring frequently.
Stage 10 - 2 min.
Tip the croutons, eggs and ham into the salad bowl. Add 2 tablespoons Rémoulade dressing and stir in well.
Stage 11
Your bistro-style red endive salad is ready.
Remarks
Of course, if you don't have red endives, the white sort will do fine.
You can use a vinaigrette (French dressing) instead of the rémoulade if you prefer.
You can use a vinaigrette (French dressing) instead of the rémoulade if you prefer.
Keeping
A few hours in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 622 Kcal or 2,604 Kj | 16 gr | 48 gr | 57 gr |
| 31 % | 6 % | 4 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 109 Kcal or 456 Kj | 3 gr | 8 gr | 10 gr |
| 5 % | 1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 311 Kcal or 1,302 Kj | 8 gr | 24 gr | 28 gr |
| 16 % | 3 % | 2 % | 4 % |
How much will it cost?
- For 2 people : 1.80 €
- Per person : 0.90 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Red Belgian endive: You can check-out other recipes which use it, like for example: Red endive appetizers, Bistro-style endive salad, ... All |
 | Rémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Avocado and celery remoulade, Verrine of avocado mousse and crab, Scandinavian cocktail, Seafood rice salad, ... All |
 | Smoked ham: You can check-out other recipes which use it, like for example: Cauliflower "moelleux" in ramekins, Ham and cheese slices with spring onions, Dauphinoise potatoes with Serano ham, Beurre d'escargot, Crab and smoked salmon club sandwiches , ... All |
 | Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Eggs with mayonnaise, Bistro sandwich, Green avocado salad, Piedmont salad, ... All |
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